Poached Salmon With Saffron Sauce

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄8 teaspoon  crushed saffron thread (about 12 threads)
• 9  tablespoons unsalted butter, divided
• 1⁄2 cup  minced fennel bulb, fronds reserved
• 1  large shallot, minced
• 24  ounces  skinless boneless Norwegian salmon fillets
•  kosher  salt & freshly ground black pepper, to taste
• 24  mussels
• 1  cup white wine
• 3  tablespoons dry white vermouth
• 1  tablespoon  minced fresh chives
• 1  tablespoon  minced fresh flat leaf parsley
• 1  tablespoon  minced  fresh tarragon leaves

Directions

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. 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.