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 ;-)."
photo by PaulaG
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
1
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
directions
- 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.
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Reviews
-
The sauce looks pretty, but it doesn't taste very flavorful. Just tastes like a muted sour cream. I won't be making this again. -
Wow! This was such and easy, tasty and elegant dish. I made as written except for using Greek yogurt for the sour cream and definately will serve this to company! I grilled the salmon as suggested. Thank you for posting. Made for the Aussie Swap. -
This is a really nice recipe. The salmon is simple and tasty with a fancy sauce to top it off! I grilled our salmon and loved the results. Next time, I think I would try either a thick yogurt or mayo instead of the sour cream. I thought the sour cream kind of overwhelmed the saffron. I loved the water/saffron technique!! -
This is one of those recipes that really deserve more than 5 stars. The saffron cream makes this dish elegant and so tasty. The salmon was cooked on the grill as suggested. Greek yogurt was substituted for the sour cream. This will be made again and again. Thanks Peter for an outstanding recipe. Made for Aussie Swap. -
I recently received some saffron in a swap & this was a great recipe in which to use it, & although I'm not usually big on the use of creamy sauces, this was VERY, VERY NICE TASTING SALMON! Many thanks, Peter! [Tagged, made & reviewed in the Aus/NZ Recipe Swap #26]
RECIPE SUBMITTED BY
<p>I live close Hobart in Tasmania, a wonderful part of Australia but a little chilly in winter so be sure to book your holiday for summer! I'm self-employed in the embedded electronics area and being at home most of the day gives me plenty of time to prepare those recipes with long preparation and cooking times. As most of my clients are either interstate or overseas I get to occasionally catch up with them and enjoy their local restaurants, always nice to have someone else paying the bills! <br /> <br />As well as food I'm partial to the odd beer & wine, so often like to go to a local pub and catch some local bands. No need for an alarm clock in the morning, my cat Molly likes her breakfast at 8:00AM sharp and makes an effective alarm! Lately I've been starting to get into some digital photography so you might be seeing a few additional recipe shots on Zaar... <br /> <br /><a href=http://www.satsleuth.com/VisitorMap/stats.php?id=vUa1ya8Z> <br /><img src=http://www.satsleuth.com/VisitorMap/globes/Globe_vUa1ya8Z.gif alt= /></a></p>
