Salmon With Saffron Cream Sauce Recipes

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SALMON WITH SAFFRON CREAM SAUCE



Salmon With Saffron Cream Sauce image

A variant on a recipe I found in a magazine. I was a little disappointed in the original version because the time spent versus the end result wasn't worth it. I think this was nicer and much, much quicker - so try and see if you agree ;-).

Provided by Peter J

Categories     Australian

Time 30m

Yield 1 serving(s)

Number Of Ingredients 9

250 g salmon (fresh cutlet or steak)
1/2 teaspoon olive oil
1/4 teaspoon black pepper
5 saffron strands
1 teaspoon water
200 ml water
2 tablespoons sour cream
1/2 teaspoon lime juice
1 teaspoon fresh chives, chopped

Steps:

  • Evenly spread saffron threads at the bottom of a small glass and top with 1 teaspoon of water.
  • Place into a microwave oven towards the edge of the carousel with 200ml of water in a large glass at the opposite edge.
  • Microwave on high for 3 minutes.
  • WARNING - the water may be superheated - allow to rest 5 minutes before touching either glass.
  • Remove the small glass and transfer the saffron / remaining liquid to a small mixing bowl (or for a single serve just leave in the glass).
  • Mix through sour cream, lime juice and chopped chives mixing well and place in refrigerator while salmon cooks.
  • Rub olive oil over the salmon and sprinkle with pepper.
  • Cooking using your preferred techique, I grilled them on a BBQ plate over medium heat for about 7 minutes a side.
  • Spread (it is quite thick) mixture over the salmon and serve with your favourite salads and side-dishes.

Nutrition Facts : Calories 386.1, Fat 18, SaturatedFat 5.1, Cholesterol 127.5, Sodium 213.1, Carbohydrate 1.3, Fiber 0.2, Sugar 0.9, Protein 51.9

SALMON IN SAFFRON MUSSEL SAUCE



Salmon in Saffron Mussel Sauce image

Categories     Milk/Cream     Tomato     Sauté     Low Carb     Salmon     Mussel     Saffron     White Wine     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1 pound mussels, scrubbed, debearded
1/2 cup dry white wine
1/2 teaspoon saffron threads, crushed
3/4 cup (about) whipping cream
1/2 cup canned crushed tomatoes with added puree
1 garlic clove, minced
1 bay leaf
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
4 8-ounce skinless salmon fillets
1/2 teaspoon fresh lemon juice

Steps:

  • Combine mussels and wine in large saucepan over medium-high heat. Cover and cook until mussels begin to open, stirring occasionally, about 4 minutes. Using slotted spoon, transfer mussels to large bowl (discard any mussels that do not open). Pour liquid from saucepan into 2-cup measuring cup. Stir in saffron. Let cooking liquid stand 15 minutes.
  • Add enough cream to cooking liquid to measure 1 1/3 cups. Transfer to large saucepan. Stir in tomatoes, garlic, bay leaf, and cayenne. Simmer over medium heat until sauce thickens slightly, about 5 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill mussels and sauce separately.)
  • Heat oil in large nonstick skillet over high heat. Add salmon, rounded side down. Cook until bottom is golden, about 3 minutes. Turn salmon over. Reduce heat to low; cover and cook until salmon is opaque in center, about 4 minutes longer. Remove from heat. Leave covered to keep warm.
  • Bring sauce in large saucepan to simmer over low heat. Add mussels in shells; stir until heated through, about 2 minutes. Stir in lemon juice.
  • Place 1 salmon fillet on each of 4 plates. Divide mussels among plates. Spoon sauce over salmon and mussels.

SEARED WILD SALMON IN SAFFRON SAUCE



Seared Wild Salmon in Saffron Sauce image

Make and share this Seared Wild Salmon in Saffron Sauce recipe from Food.com.

Provided by Sal415

Categories     Very Low Carbs

Time 22m

Yield 1 serving(s)

Number Of Ingredients 10

6 ounces wild king salmon
3 tablespoons cooking oil
1 pinch salt
1 pinch pepper
1/4 cup white wine
1/2 shallot, minced
1 bay leaf
1 pinch saffron
1/4 cup heavy cream
salt and pepper

Steps:

  • salt and pepper salmon
  • Heat up saute pan to med high heat
  • Note make sure to use pan with no melting attachments
  • pre heat oven 400°F.
  • add oil to pan
  • then place fish sear till 1/4 of the side is cooked
  • flip over and place in the over 6 min
  • for the sauce
  • in a small sauce pot add wine, shallots bay leaf and pinch of saffron
  • Reduce till almost dry discard bay leaf
  • add heavy cream, stir and reduce til slightly thick
  • salt and pepper to taste.

Nutrition Facts : Calories 926.8, Fat 80.6, SaturatedFat 24.3, Cholesterol 166.6, Sodium 262, Carbohydrate 5.1, Fiber 0.1, Sugar 0.6, Protein 35.5

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