4 salmon fillets
1 teaspoon unsalted butter
1 teaspoon olive oil
1 tablespoon garlic, minced
2 1/2 teaspoons dried tarragon
1 teaspoons dried thyme
1/4 teaspoon dried sage
2 bay leaves
1 cup plum tomato, coarsely chopped
9 Greek olives, pitted and chopped
2 1/2 cups white wine
1 cup fish stock
1 teaspoon herbal salt substitute ( Mrs. Dash)
Preheat oven to 400 degrees F.
Wash and pat dry salmon.
Heat butter and oil in a large Dutch oven over medium-high heat. Sauté salmon briefly on each side, about 1 minute. Remove salmon 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.
Add salmon. Remove pan from heat and place in oven. Bake until salmon is lightly pink and done to taste (about 10 minutes).
To serve, place salmon steaks on platter. Remove bay leaves from sauce and spoon sauce over salmon.