Salmon with saffron cream sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dry white wine |
| ½ | cup | Minced shallots |
| 1 | cup | Whipping cream |
| 1 | tablespoon | Olive oil |
| Powdered saffron (generous pinch) | ||
| Salmon fillets, about 3/4-inch thick (6 oz each) | ||
Directions
Place the wine and shallots in s small heavy saucepan and boil for about 12 minutes, until the liquid is reduced to 2 tablespoons. Add the cream and saffron; boil for about 10 minutes, until reduced to ¾ cup. Strain into a bowl, pressing firmly on the solids with the back of a spoon. Season with salt and pepper. (Can be prepared one day ahead. Cover and chill.) Heat the oil in a large heavy skillet over medium-high heat. Season the salmon with salt and pepper. Add the slamon to the skillet and saute for about 4 minutes on each side, until cooked through. Transfer to 4 serving plates. Meanwhile, bring the sauce to a simmer, stirring often. Spoon the sauce over the fish and serve. Makes 4 servings. [Going with the Flow; Gary Paul Gates] [Bon Appetit; March 1995] Posted by Fred Peters.
Submitted By FRED PETERS On 03-12-95