Saffron and garlic salmon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Saffron threads |
| 1 | tablespoon | Warm water |
| 1½ | tablespoon | Butter or olive oil |
| Or a mixture of the two | ||
| 1 | tablespoon | Garlic; minced or more to taste |
| Salt | ||
| 1½ | pounds | Salmon fillets cut in 2\" cubes |
| Cilantro sprigs to garnish | ||
Directions
Combine saffron threads and water in a small bowl and let sit for at least 10 minutes. Preheat oven to 350øF.
Heat butter in a small skillet over medium-low heat. cook the garlic until it turns medium brown. Drain off the butter into a large bowl, keeping most of the garlic bits in the skillet. When the butter has cooled to room temperature, add the saffron, its soaking liquid and salt to taste. Toss the fish in this mixture until each piece is well coated. Put the fish in a baking pan lined with aluminum foil. Bake until the fish is just opaque through (cut into one piece to test), 12 to 15 minutes.
Drain accumulated juices from the baking pan into the skillet with the garlic; set aside. Turn on the broiler and broil the fish a few inches from the heat until the top is lightly browned, about 1 minute. Put the fish on a warm serving platter and cover to keep warm.
Reduce the sauce by placing the skillet containing the liquid and garlic over medium-high heat. Cook for a few minutes, stirring often.
When the liquid thickens slightly, pour it over the fish. Garnish with cilantro sprigs and serve. Note: substitute halibut, cod or snapper for the salmon.
Simply Seafood Winter 1995
Submitted By DIANE LAZARUS On 01-19-95