Baked Salmon

Ingredients:
4 salmon steaks, 3/4-inch thick
1 teaspoon unsalted butter
1 teaspoon olive oil
1 teaspoon saffron thread
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 and chopped
2 3/4 cup white wine
1 cup fish stock
1 teaspoon herbal salt substitute

Directions:
Preheat oven to 400 degrees F. Wash and pat dry salmon steaks. In a large, deep, ovenproof skillet 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. Add salmon steaks. Remove pan from heat and place in oven. Bake until salmon is lightly pink and done to taste (about 10 minutes). Place salmon steaks on platter and spoon sauce over them.

Ingredients:
3 1/2 lb salmon
1 lemon
1 salt and pepper
1 tablespoon oil or softened butter

Directions:
Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray. Thinly slice the lemon and put about half on the foil. Put the
salmon on top, with a few slices of lemon inside and lay the rest of the lemon along the top of the salmon. Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape. Put into a medium oven (350F) for 10 minutes per pound. To serve: Unwrap the fish and
gently pull off the skin.

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