Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    salmon steaks -- 3/4-inch thick
   1      teaspoon      unsalted butter
   1      teaspoon      olive oil
   2      teaspoons     saffron thread -- (1 gr)
   1      tablespoon    minced garlic
     1/2  teaspoon      tarragon
     1/4  teaspoon      thyme
   1      pinch         sage
   2                    bay leaves -- crushed
   1      cup           coarsely chopped plum tomato
   9                    Greek olives; pitted -- chopped
   2 3/4  cups          white wine
   1      cup           fish stock -- (see recipe)
   1      teaspoon      herbal salt substitute

Preparation:

Recipe by: the Preparation Time: 0:30 1. Preheat oven to 400F Wash and pat dry salmon steaks. 2. In a large, deep, ovenproof skillet or stovetop casserole over medium-high heat, sauté 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.