Poached Salmon with Saffron Sauce

Name: Poached Salmon with Saffron Sauce
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 8 tsp. crushed saffron threads (about 12 threads); 9 tbsp. unsalted butter; 1 ⁄ 2 cup minced fennel bulb, fronds reserved; 1 large shallot, minced; 4 (6-oz.) skinless, boneless Norwegian salmon filets; Kosher salt and freshly ground black pepper, to taste; 24 mussels; 1 cup white wine; 3 tbsp. dry white vermouth; 1 tbsp. minced fresh chives; 1 tbsp. minced fresh flat-leaf parsley leaves; 1 tbsp. minced fresh tarragon leaves

Serves
serves 4

TODD COLEMAN

The rich flavor of Norwegian salmon is combined with a subtle sauce of saffron, butter, and fennel to create this elegant dish.

Ingredients

¹⁄₈ tsp. crushed saffron threads (about 12 threads)
9 tbsp. unsalted butter
¹⁄₂ cup minced fennel bulb, fronds reserved
1 large shallot, minced
4 (6-oz.) skinless, boneless Norwegian salmon filets
Kosher salt and freshly ground black pepper, to taste
24 mussels
1 cup white wine
3 tbsp. dry white vermouth
1 tbsp. minced fresh chives
1 tbsp. minced fresh flat-leaf parsley leaves
1 tbsp. minced fresh tarragon leaves

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Instructions

Step 1

Heat oven to 225. Combine saffron and 1 1⁄2 cups warm water in a small bowl; set aside. Grease a 10" straight-sided skillet with 1 tbsp. butter. Arrange fennel and shallots in bottom of skillet. Season salmon with salt and pepper; arrange in skillet. Scatter mussels around filets; pour the reserved saffron liquid and the wine around the salmon. Cover and bring to a boil, reduce heat to medium-low, and cook until the mussels open, about 3 minutes. Remove pan from heat; set aside, covered, to let steam until salmon is cooked through, about 3 more minutes. Using a metal spatula, transfer fish and mussels to a baking sheet, and transfer baking sheet to oven.

Step 2

Return skillet to high heat; add vermouth and bring to a boil. Whisk in remaining butter 1 tbsp. at a time. Remove pan from heat and stir in chives, parsley, and tarragon. Season broth with salt. Divide fish and mussels between 4 bowls and spoon broth over top. Garnish fish with reserved fennel fronds.

Heat oven to 225. Combine saffron and 1 1⁄2 cups warm water in a small bowl; set aside. Grease a 10" straight-sided skillet with 1 tbsp. butter. Arrange fennel and shallots in bottom of skillet. Season salmon with salt and pepper; arrange in skillet. Scatter mussels around filets; pour the reserved saffron liquid and the wine around the salmon. Cover and bring to a boil, reduce heat to medium-low, and cook until the mussels open, about 3 minutes. Remove pan from heat; set aside, covered, to let steam until salmon is cooked through, about 3 more minutes. Using a metal spatula, transfer fish and mussels to a baking sheet, and transfer baking sheet to oven.
Return skillet to high heat; add vermouth and bring to a boil. Whisk in remaining butter 1 tbsp. at a time. Remove pan from heat and stir in chives, parsley, and tarragon. Season broth with salt. Divide fish and mussels between 4 bowls and spoon broth over top. Garnish fish with reserved fennel fronds.