Recipe

Baked Wild Pacific Sockeye With Saffron Sauce Recipe


Baked Wild Pacific Sockeye With Saffron Sauce Recipe
A really delightful main dish sure to please any salmon lover! Courtesy of Chef Caren McSherry of The Gourmet Warehouse.

Crystalwate

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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
  1. Season the salmon with salt and pepper; set aside.
  2. To make the sauce:
  3. 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
  4. 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.
  5. Preheat oven to 400F.
  6. 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.
  7. 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.
  8. Delicious with your favourite rice and steamed asparagus or other light green vegetable of your choice.

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Comments


Sounds wonderful! Thanks for sharing!


Love the flavor and color of saffron. We lived in the Pacific NW...Whidbey Island. Beautiful area and excellent food. Thanks for the recipe


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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