Salmon Steaks with Saffron

Salmon Steaks with Saffron



4 salmon steaks, skinless and deboned

1 glass of dry vermouth

1 glass of dry white wine

1 cup of cream

1 cup fish stock

Safinter saffron threads

Black pepper and salt to taste

Season the salmon steaks with salt and pepper. Rub a baking sheet with butter and place the salmon steaks.

Bake the salmon at 350° F in the oven for about 4 minutes. Remove from the oven while salmon still juicy.

Heat fish stock with the vermouth and the white wine. Bring to a boil and reduce by a third. Add the cream and the Safinter saffron and simmer until sauce becomes slightly thick. Add salt and pepper to taste.

Place the salmon steaks in a dish and pour the saffron sauce on top. Garnish with fresh chives or dill.


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