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Ingredientes
- 4 x Salmon steaks, 3/4-inch thick
- 1 tsp Unsalted butter
- 1 tsp Extra virgin olive oil
- 1 gm (2 tsp.) saffron threads
- 1 Tbsp. Chopped garlic
- 1/2 tsp Tarragon
- 1/4 tsp Thyme
- 1 pch Sage
- 2 x Bay leaves crushed
- 1 c. Coarsely minced plum tomatoes
- 9 x Greek olives, pitted and minced
- 2 3/4 c. White wine
- 1 tsp Herbal salt substitute
Direcciones
- 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 possibly stovetop casserole over medium-high heat, saute/fry salmon briefly on each side in butter and oil
- (about 1 minute). Remove to a platter. Add in 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 min, uncovered.
- 3. Add in salmon steaks. Remove pan from heat and place in oven. Bake till salmon is lightly pink and done to taste (10 min).
- 4. To serve, place salmon steaks on platter and spoon sauce over them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 165 | |
| Calories from Fat 21 | 13% |
| Total Fat 2.35g | 3% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 25mg | 1% |
| Potassium 258mg | 7% |
| Total Carbs 6.78g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.19g | 1% |
| Protein 0.62g | 1% |
