Seared Wild Salmon In Saffron Sauce Recipes

SEARED SALMON FILLET

Steps:

• Heat a large non-stick pan over high with olive oil. Liberally season salmon with salt and pepper. Place skin side down in pan and reduce heat to medium-low. Do not move fillets. Allow to cook about 7 minutes or until well browned and cooked about three quarters of the way through. Turn fillets and cook about 3 minutes more, or until still just barely pink in the center. Serve immediately, with the skin side up.

SALMON IN SAFFRON MUSSEL SAUCE

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.

WILD SALMON WITH PEPPER SAUCE RECIPE BY TASTY

Steps:

• Add the salmon, garlic clove, lemon juice, olive oil, oregano, saffron, salt, and pepper to a large bowl and stir until the salmon is well coated.
• Marinate for at least 20 minutes, and up to 24 hours.
• Add the bell pepper, garlic, mint, olive oil, lemon juice, cumin, caraway, pepper, chile flakes and salt to a blender or food processor and blend until well combined.
• Heat a pan over high heat with a drizzle olive oil. Once the oil is glistening, add the salmon. Cook for 2 minutes.
• Gently flip the salmon over and turn off the heat. Put the lid on the pan and let it continue to cook for 5 minutes.
• Serve salmon with harissa.
• Enjoy!

SALMON WITH SAFFRON CREAM SAUCE

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.

SEARED WILD SALMON IN SAFFRON SAUCE

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.