| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
California |
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Salmon steaks; 3/4-inch thick |
| 1 |
ts |
Unsalted butter |
| 1 |
ts |
Olive oil |
| 1 |
g |
(2 teaspoons) saffron threads |
| 1 |
tb |
Minced garlic |
| 1/2 |
ts |
Tarragon |
| 1/4 |
ts |
Thyme |
| 1 |
pn |
Sage |
| 2 |
|
Bay leaves crushed |
| 1 |
c |
Coarsely chopped plum tomatoes |
| 9 |
|
Greek olives; pitted and chopped |
| 2 3/4 |
c |
White wine |
| 1 |
ts |
Herbal salt substitute |
INSTRUCTIONS
Recipe By: the California Culinary Academy Preparation Time: 0:30
1. Preheat oven to 400 degrees F. Wash and pat dry salmon steaks.
2. 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). Remove to a platter. Add saffron, garlic, tarragon,
thyme, sage, bay leaves, tomatoes, olives, wine, fish stock, and salt
substitute. Bring to a boil. Lower heat and simmer for 10 minutes,
uncovered.
3. Add salmon steaks. Remove pan from heat and place in oven. Bake until
salmon is lightly pink and done to taste (10 minutes).
4. To serve, place salmon steaks on platter and spoon sauce over them.
Posted to JEWISH-FOOD digest V97 #325 by BNLImp@a0l.com (Iara Lewin) on
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