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
[email protected]This dish looks amazing! I'm definitely going to try it.
Sujata Dhakal
[email protected]I can't wait to try this recipe!
Darlene Pendleton
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort.
Rosie Vaughn
[email protected]I served this dish with a side of roasted vegetables, and it was a perfect meal.
kale shiva
[email protected]This is a great recipe for a special occasion dinner.
pollywoppus69
[email protected]I'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
[email protected]This dish was a lot of work, but it was worth it in the end.
Shehzal Studio Audio & Video House
[email protected]I 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
[email protected]The salmon was a bit dry, but the saffron sauce was delicious.
Saad Gujjar
[email protected]This 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
[email protected]Loved this recipe! The saffron sauce was so easy to make and it really elevated the dish.
Md Mizjan
[email protected]I 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
[email protected]This recipe is a keeper! I'll definitely be making it again.
Shaukat Aziz
[email protected]I'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
[email protected]This 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
[email protected]I 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
[email protected]I'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
[email protected]This 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