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-> [Baked, Entrees, Fish, Seafood] -> [Baked salmon provencale Recipe] |
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Baked salmon provencale
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| Artist: |
_ |
| Categories: |
Baked, Entrees, Fish, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Salmon steaks, ?inch thic | | 1
| tsp | Unsalted butter | | 1
| tsp | Olive oil | | 2
| tsp | (1 gr) saffron thread | | 1
| tbsp | Minced garlic | | 1/2
| tsp | Tarragon | | 1/4
| tsp | Thyme | | 1
| pinch | Sage | | 2
| | Bay leaves, crushed | | 1
| cup | Coarsely chopped plum tomato | | 9
| | Greek olives, pitted, chopped | | 2 3/4
| cup | White wine | | 1
| cup | Fish stock (see recipe) | | 1
| tsp | Herbal salt substitute |
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Procedures:
| 1 | Recipe by: the california culinary academy preparation time: 0:30 Preheat oven to 400 °F. | | 2 | Wash and pat dry salmon steaks. | | 3 | In a large, deep, ovenproof skillet or stovetop casserole over medium-high heat, saute salmon briefly on each side in butter and oil (about 1 minute). | | 4 | Remove to a platter. | | 5 | Add saffron, garlic, tarragon, thyme, sage, bay leaves, tomatoes, olives, wine, fish stock, and salt substitute. | | 6 | Bring to a boil. | | 7 | Lower heat and simmer for 10 minutes, uncovered. | | 8 | Add salmon steaks. | | 9 | Remove pan from heat and place in oven. | | 10 | Bake until salmon is lightly pink and done to taste (10 minutes). | | 11 | To serve, place salmon steaks on platter and spoon sauce over them. |
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