Prep 15 mins
Cook 15 mins
I love Spanish food, specially recipes that use saffron. I had this in Madrid this November (2006). I ask the restaurant owner for the recipe and he gave it to me. I was very surprise since he looked kind of grouchy. I made it as soon as I got back home and it tasted just as it did at the restaurant.
- 4 (6 ounce) salmon fillets
- 4 tablespoons butter
- 1 guindilla pepper, chopped
- 1 cup dry white wine
- 1 cup fish stock
- 3 tomatoes, seeded and cubed
- 3 leeks, sliced (white only)
- 1 pinch saffron
- 1 teaspoon salt
- Warm up oven to 350.
- With 1/2 the butter, butter an 8 x 8-inch baking dish.
- Place salmon on dish, sprinkle with guindilla pepper.
- Pour wine and broth over them.
- Bake for 15 minutes.
- Move the fillets to a serving dish and cover with half of the broth mixture. Reserve.
- Meanwhile saute leeks slowly with the rest of the butter. When leeks are golden add tomatoes. Mix well and cook 2 minutes.
- Add the rest of the broth mixture to the leeks and tomatoes.
- Mix in saffron. (Take a minute to admire that beautiful color.).
- Check the seasoning, if you used fish bouillon instead of broth you might not need any salt.
- Pour over reserved fish and -- eat.
- I served this potatoes because I like how they absorb the juices.