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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Rashed Mia
m@yahoo.comThis dish looks amazing! I'm definitely going to try it.
Sujata Dhakal
d.s11@hotmail.comI can't wait to try this recipe!
Darlene Pendleton
p_darlene94@aol.comThis recipe is a bit time-consuming, but it's definitely worth the effort.
Rosie Vaughn
vaughn@hotmail.comI served this dish with a side of roasted vegetables, and it was a perfect meal.
kale shiva
shiva92@gmail.comThis is a great recipe for a special occasion dinner.
pollywoppus69
pollywoppus69@hotmail.comI'm not sure if I did something wrong, but my saffron sauce turned out really bitter. I think I might have used too much saffron.
Elizabeth Zulu
e_z@hotmail.comThis dish was a lot of work, but it was worth it in the end.
Shehzal Studio Audio & Video House
h_s@gmail.comI followed the recipe exactly, but my sauce didn't turn out as thick as I would have liked. I think I might have added too much liquid.
jihan ortizo
ortizoj14@gmail.comThe salmon was a bit dry, but the saffron sauce was delicious.
Saad Gujjar
saadgujjar60@hotmail.comThis dish was a bit too spicy for my taste, but I think that's because I used a little too much saffron. Next time I'll use less.
Shivaram NK
s_n78@hotmail.comLoved this recipe! The saffron sauce was so easy to make and it really elevated the dish.
Md Mizjan
m-m@hotmail.comI substituted vegetable broth for the fish stock, and it turned out great! This dish is also Whole30-compliant if you use ghee instead of butter.
Sita Sankarthapa
sita-s@yahoo.comThis recipe is a keeper! I'll definitely be making it again.
Shaukat Aziz
a-s3@aol.comI'm not a big fan of fish, but this dish was surprisingly delicious. The salmon was cooked perfectly, and the saffron sauce was creamy and flavorful.
rochelle thundercloud
r.thundercloud@hotmail.frThis dish was easy to make and turned out great! I used skin-on salmon fillets, and the crispy skin was my favorite part.
Inardev Yadav
i_yadav36@gmail.comI was a bit hesitant to try this recipe because I'm not a huge fan of saffron, but I'm so glad I did! The saffron sauce was subtle and delicate, and it really complemented the salmon without overpowering it.
Dumazile Bellenda
bdumazile52@aol.comI've made this dish several times now, and it's always a hit with my family and friends. The saffron sauce is so unique and flavorful, and it pairs perfectly with the salmon.
Noemi Catubay
noemi-catubay80@yahoo.comThis seared wild salmon in saffron sauce was an absolute delight! The salmon was cooked to perfection, with a crispy skin and a tender, flaky interior. The saffron sauce was rich and flavorful, with a hint of spice. I served it over a bed of rice and