Amount
Ingredient
Preparation



4
each
salmon steaks

3/4 inch thick



1
teaspoon
butter, unsalted





1
teaspoon
olive oil





2
teaspoons
saffron threads





1
tablespoon
garlic

minced



1/2
teaspoon
tarragon





1/4
teaspoon
thyme leaves





1
pinch
sage





2
each
bay leaves

crushed



1
cup
plum tomato

coarsley chopped



9
each
greek olives

pitted, chopped



2 3/4
cups
white wine





1
cup
fish stock





1
teaspoon
herbal salt substitute

 Preheat oven to 4 degrees F. Wash and pat dry salmon steaks.

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 1 minutes, uncovered.

Add salmon steaks. Remove pan from heat and place in oven. Bake until salmon is lightly pink and done to taste (1 minutes).

To serve, place salmon steaks on platter and spoon sauce over them