Salmon With Saffron Cream Sauce Recipes

SALMON WITH SAFFRON CREAM SAUCE

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

Salmon With Saffron Cream Sauce image

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

Ingredients

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

TAGLIATELLE WITH SAFFRON, SEAFOOD, AND CREAM

Provided by Jamie Oliver

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Tagliatelle with Saffron, Seafood, and Cream image

Steps:

Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.

Ingredients

A good pinch saffron
1 glass white wine
Olive oil
1 large garlic clove, finely chopped
1 pound dried tagliatelle
1 1/2 pounds (680 grams) mixed seafood (red mullet, scallops, clams, debearded mussels, squid)
1/2 pint double cream (heavy cream)
Salt and freshly ground black pepper
A bunch flat parsley, chopped

SALMON WITH CREAMY DILL SAUCE

There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Salmon with Creamy Dill Sauce image

Steps:

Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.

Ingredients

1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

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

Seared Wild Salmon in Saffron Sauce image

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

Ingredients

6 ounces wild king salmon
3 tablespoons cooking oil
1 pinch salt
1 pinch pepper
1/4 cup white wine
1/2 shallot, minced
1 bay leaf
1 pinch saffron
1/4 cup heavy cream
salt and pepper

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Preheat oven to 400°. Pat four 6–8 oz. skin-on salmon fillets dry with a clean kitchen towel or paper towels. Place in a large glass or ceramic baking dish; drizzle with 2 Tbsp. extra-virgin olive oil and season all over with kosher salt and freshly ground black pepper. Rub salmon to coat and arrange skin side down.
Crush 1 tsp. saffron threads in a mortar and pestle (a small bowl and the handle of a wooden spoon also work well) until it’s mostly powder (it’s okay if it’s not perfectly powdery). Transfer to a small bowl and pour in 1 Tbsp. plus 1½ tsp. warm water. Stir until an intense sunset-orange hue and most of the saffron is dissolved (it will look like little crimson dots floating in an orange pool). Cut 2 lemons in half and squeeze juice into bowl, using your hand or a sieve to catch any seeds. Pour liquid over salmon, then turn fillets skin side up. Let sit at room temperature at least 15 minutes or until you’re at a stopping point with the rice.
While the salmon is marinating, make the rice. Using a chef’s knife, finely chop 1 cup dill leaves with tender stems as small as possible; set aside. Place 1 cup high-quality basmati rice in a fine-mesh sieve and rinse under cold running water, using your hand to agitate rice until water runs mostly clear. Shake off excess water.
Transfer rice to a small saucepan and add remaining 3 Tbsp. extra-virgin olive oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2 cups room-temperature water; stir to combine with a wooden spoon. Bring to a boil, then reduce heat and stir in reserved dill. Simmer, stirring occasionally, until most of the water is absorbed and rice is mostly tender with a still-hard center, 5–8 minutes. (Taste a few grains to check!)

Salmon With Saffron Cream Sauce Recipes

SALMON WITH SAFFRON CREAM SAUCE

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 ;-).

TAGLIATELLE WITH SAFFRON, SEAFOOD, AND CREAM

SALMON WITH CREAMY DILL SAUCE

There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington

SEARED WILD SALMON IN SAFFRON SAUCE

Make and share this Seared Wild Salmon in Saffron Sauce recipe from Food.com.

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