SALMON WITH SAFFRON CREAM SAUCE
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
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
Categories Milk/Cream Tomato Sauté Low Carb Salmon Mussel Saffron White Wine Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
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
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
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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