Recipe

Baked Wild Pacific Sockeye With Saffron Sauce Recipe

	Crystalwaters / All my dishes 1 year, 6 months ago A really delightful main dish sure to please any salmon lover! Courtesy of Chef Caren McSherry of The Gourmet Warehouse. Prep:30m Cook:20m Servings:6	Crystalwate
	colourful delicious westcoast

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Ingredients

2 sides wild sockeye salmon (about 3 lbs)

Fleur de sel and freshly ground pepper

1 shallot, minced

1 tsp minced fresh ginger

1 clove garlic, minced

1 cup chicken or fish stock

1/2 cup dry white wine

2 large sprigs of fresh dill

Fresh grating of nugmeg

1 1/2 cups heavy cream

1 tsp saffron threads, pounded to a powder

Squeeze of fresh lemon

Fresh dill sprigs for garnish

Directions

Season the salmon with salt and pepper; set aside.

To make the sauce:

In a pot, combine shallot, ginger, garlic, stock, wine, dill and nutmeg. Bring to a boil and reduce by half. Strain through a fine sieve

Return sauce to the pot and add the cream and saffron. Simmer until sauce is thick enough to coat the back of a spoon. Season to taste with salt and pepper and finish with a squeeze of lemon juice. Keep on a very low heat until serving time.

Preheat oven to 400F.

Place the seasoned salmon on a cookie sheet (lined with foil), skin side down. Roast until cooked through to desired doneness; time here will vary depending on individual taste.

Cut salmon into pieces for serving. Ladle the warm sauce onto each serving plate, place salmon on top and garnish with the fresh dill sprigs.

Delicious with your favourite rice and steamed asparagus or other light green vegetable of your choice.

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Comments

kidaria 1 year, 6 months ago said:
Sounds wonderful! Thanks for sharing!

rml 1 year, 6 months ago said:
Love the flavor and color of saffron. We lived in the Pacific NW...Whidbey Island. Beautiful area and excellent food. Thanks for the recipe

dunia 1 year, 5 months ago said:
Ohhhh thanks for sharing! I can't wait to try this one. Believe it or not, I've never made salmon at home! This will be a great first!

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