Best Seared Wild Salmon In Saffron Sauce Recipes

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SALMON WITH SAFFRON CREAM SAUCE



Salmon With Saffron Cream Sauce image

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

250 g salmon (fresh cutlet or steak)
1/2 teaspoon olive oil
1/4 teaspoon black pepper
5 saffron strands
1 teaspoon water
200 ml water
2 tablespoons sour cream
1/2 teaspoon lime juice
1 teaspoon fresh chives, chopped

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

PAN SEARED WILD ALASKAN SALMON WITH SAGE



Pan Seared Wild Alaskan Salmon With Sage image

Make and share this Pan Seared Wild Alaskan Salmon With Sage recipe from Food.com.

Provided by DLGKate

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

12 ounces fresh wild alaskan salmon (with skin)
salt and pepper
1 tablespoon olive oil
4 tablespoons butter, divided
6 -8 fresh sage leaves, chopped
1/2 onion, julienned
1 garlic clove, minced

Steps:

  • Heat olive oil, and 1 tablespoons butter in medium frying pan over medium-high heat.
  • Lightly salt skin side of salmon.
  • Rub flesh side of salmon with half of sage, salt and pepper to taste.
  • Place salmon skin side down in pan. Cook until salmon is cooked halfway through. Don't worry about burning the skin as it can take a good deal of heat and tastes better the crispier it gets.
  • Remove salmon from pan and set aside.
  • Add remaining butter, sage, onions and garlic to pan. Sautee until onions are slightly transparent.
  • Return salmon to pan flesh side down and cook 3-5 minutes or until cooked through and flaky.
  • Remove from pan and serve immediately with onions on top.

PAN-SEARED SALMON WITH CELERY, OLIVES AND CAPERS



Pan-Seared Salmon With Celery, Olives and Capers image

The salsa that I spoon over the salmon here is an explosion of contrasting flavors - sweet, salty and sharp - common in Sicilian cooking. I like serving this with sautéed greens and some bread.

Provided by Yotam Ottolenghi

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

2/3 cup/100 grams currants
Generous pinch of saffron
4 salmon fillets (about 4 ounces each), skin on
About 1/2 cup/100 milliliters olive oil
Salt and black pepper
4 sticks celery (about 6 ounces/180 grams), cut into 1/2-inch/1-centimeter dice, leaves removed and reserved for garnish
1/4 cup/30 grams pine nuts, roughly chopped
Scant 1/4 cup/40 grams drained capers, plus 2 tablespoons of their brine
8 large green olives, pitted and cut into 1/2-inch/1-centimeter dice
1/3 cup/20 grams parsley, roughly chopped
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice

Steps:

  • Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
  • Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.
  • Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.
  • In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
  • Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 33 grams, Carbohydrate 21 grams, Fat 44 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 511 milligrams, Sugar 17 grams

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



Seared Wild King Salmon with Cucumber, Red Onion, and Saffron Broth image

Categories     Sauce     Onion     Side     Salmon     Saffron     Cucumber     Chill     Kosher     Simmer     Boil

Yield serves 4

Number Of Ingredients 14

1/2 English (hothouse) cucumber, peeled, halved lengthwise, and seeded
1/2 red onion, thinly sliced
2 tablespoons unsalted butter
2 shallots, minced
1/2 cup Cakebread Cellars Sauvignon Blanc
Pinch of saffron threads
2 cups vegetable stock (page 191)
1/4 cup crème fraîche
2 teaspoons thinly sliced fresh chives, plus more for garnish
1/2 teaspoon minced fresh tarragon
Kosher salt
4 skinless salmon fillets (4 to 5 ounces each)
Freshly ground white pepper
2 tablespoons extra-virgin olive oil

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.

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