Poached Salmon with Saffron Sauce

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

Poached Salmon with Saffron Sauce Poached Salmon with Saffron Sauce
The rich flavor of Norwegian salmon is combined with a subtle sauce of saffron, butter, and fennel to create this elegant dish.
Yield: serves 4

Ingredients

  • 18 tsp. crushed saffron threads (about 12 threads)
  • 9 tbsp. unsalted butter
  • 12 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

Instructions

  1. Heat oven to 225. Combine saffron and 1 12 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.
  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.