Best 5 Seared Wild Salmon In Saffron Sauce Recipes

SEARED WILD KING SALMON WITH CUCUMBER, RED ONION, AND SAFFRON BROTH

Steps:

• Slice the cucumber halves on the diagonal about 1/3 inch thick. Bring a medium pot of salted water to a boil over high heat. Add the cucumbers and blanch for 20 seconds, then transfer with a wiremesh skimmer to ice water to chill. Add the onion to the boiling water and blanch for 15 seconds. Drain and transfer to the ice water. When cool, drain and pat dry with paper towels.
• In a saucepan, melt the butter over medium heat. Add the shallots and sauté until softened, about 8 minutes. Add the wine and saffron and simmer until almost dry. Add the stock and simmer until reduced by half. Whisk in the crème fraîche. Simmer until the sauce is reduced to about 1 cup. Strain through a fine-mesh sieve into a clean saucepan. Whisk in the chives and tarragon. Add the cucumbers and onions. Season with salt and keep warm over low heat while you cook the salmon.
• With needle-nose pliers or tweezers, remove the salmon's fine pinbones. (You can feel these by running your fingers over the thickest part of the flesh.) Season the fish on both sides with salt and white pepper. Heat a large nonstick skillet over high heat. Add the olive oil. When the oil is hot, add the salmon, skinned side up. Sear until nicely browned, about 2 minutes, then turn and cook until the fish just flakes, about 3 minutes longer, lowering the heat as needed to prevent burning.
• Divide the cucumbers, onions, and saffron broth evenly among 4 soup bowls. Top each serving with a salmon fillet. Garnish the salmon with a sprinkle of fresh chives. Serve immediately.
• Enjoy with Cakebread Cellars Chardonnay or another medium-bodied white wine.

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.

SEARED ATLANTIC SALMON FILLETS

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large non-stick saute pan until hot. While the pan is heating, season the salmon fillets with the salt and white pepper. Pour the oil into the pan and warm oil for 15 seconds. Place the salmon fillets, flesh side down, into the saute pan. Using a low flame, saute the fish for about 2 1/2 minutes. Place the pan in the oven and roast for 6 to 7 minutes. The salmon should be medium rare. When serving, turn the salmon fillets over to expose the nicely browned side.
• Place spinach mixture in a mold on a plate. Place salmon on the top. Pour the sauce around the fish. Garnish with minced lemongrass and lime leaves.
• Using a low flame, heat a stainless steel saucepan. Warm the oil in the pan for 15 seconds. Add the minced shallots and sweat for 30 seconds. Next, add 2 cups of the white corn kernels. Add the coconut milk, reserved corn cobs, bruised lemon grass stalks, galangal, and 2 bruised or crinkled kaffir lime leaves, and white pepper. Simmer the mixture for about 7 to 10 minutes, not letting it reduce very much.
• Remove from the heat and add the nam pla. Let the mixture rest to absorb all the aromatic flavors for 30 minutes. Take the corncobs, lemongrass, galangal, and kaffir lime leaves out of the saucepan and throw them away. Puree the mixture until smooth.
• Heat sauce in a stainless pan. Add the remaining corn to the pan.
• Bring the water to a boil in a large pot. When the water comes to a boil, add salt. In a large bowl add some ice and water to create a water bath.
• Add the spinach to the boiling water and cook for 1 minute. Drain the spinach. Place in the ice bath to cool. Drain spinach and squeeze very dry.
• Add butter to a saute pan and heat. Add shallots and cook for 1 minute. Add mushrooms and saute until the release their liquid, about 5 minutes. Add spinach and saute until heated through. Season with salt and pepper.

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.

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.