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    You are in: Home / Recipes / Poached Salmon With Saffron Sauce Recipe
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    Poached Salmon With Saffron Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Dr. Jenny's Note:

    From Saveur. I found this recipe when looking up Scandinavian recipes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 225. Combine saffron and 1½ cups warm water in a small bowl; set aside. Grease a 10" straight-sided skillet with 1 tablespoons butter. Arrange fennel and shallots in bottom of skillet. Season salmon with salt and pepper; arrange in skillet. Scatter mussels around filets; pour the reserved saffron liquid and the wine around the salmon. Cover and bring to a boil, reduce heat to medium-low, and cook until the mussels open, about 3 minutes. Remove pan from heat; set aside, covered, to let steam until salmon is cooked through, about 3 more minutes. Using a metal spatula, transfer fish and mussels to a baking sheet, and transfer baking sheet to oven.
    2. 2
      2. Return skillet to high heat; add vermouth and bring to a boil. Whisk in remaining butter 1 tablespoons at a time. Remove pan from heat and stir in chives, parsley, and tarragon. Season broth with salt. Divide fish and mussels between 4 bowls and spoon broth over top. Garnish fish with reserved fennel fronds.

    Ratings & Reviews:

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    Nutritional Facts for Poached Salmon With Saffron Sauce

    Serving Size: 1 (372 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 581.1
     
    Calories from Fat 319
    54%
    Total Fat 35.5 g
    54%
    Saturated Fat 18.1 g
    90%
    Cholesterol 172.9 mg
    57%
    Sodium 414.0 mg
    17%
    Total Carbohydrate 6.8 g
    2%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.6 g
    2%
    Protein 46.5 g
    93%

    The following items or measurements are not included:

    dry white vermouth

    fresh tarragon leaves

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