Baked Salmon Provencale
| Yield: | 4 Servings |
| Categories: | Fish |
| 4 | Salmon steaks; 3/4-inch thick | |
| 1 | ts | Unsalted butter |
| 1 | ts | Olive oil |
| 1 | g | (2 teaspoons) saffron threads |
| 1 | tb | Minced garlic |
| 1/2 | ts | Tarragon |
| 1/4 | ts | Thyme |
| 1 | pn | Sage |
| 2 | Bay leaves crushed | |
| 1 | c | Coarsely chopped plum tomatoes |
| 9 | Greek olives; pitted and chopped | |
| 2 3/4 | c | White wine |
| 1 | ts | Herbal salt substitute |
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