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.