Salmon in Saffron Mussel Sauce

Name: Salmon in Saffron Mussel Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 118 milliliters canned crushed tomatoes with added puree; 0 teaspoons cayenne pepper; 118 milliliters dry white wine; 1 garlic clove, minced; 1 teaspoons fresh lemon juice; 454 grams mussels, scrubbed, debearded; 1 Tbsp olive oil; 1 teaspoons saffron threads, crushed; 907 grams skinless salmon fillets; 177 milliliters (about) whipping cream

Salmon in Saffron Mussel Sauce is a gluten free, primal, and pescatarian main course. One serving contains 593 calories, 53g of protein, and 36g of fat. This recipe serves 4. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of whipping cream, saffron threads, wine, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Combine mussels and wine in large saucepan over medium-high heat. Cover and cook until mussels begin to open, stirring occasionally, about 4 minutes. Using slotted spoon, transfer mussels to large bowl (discard any mussels that do not open).

Ingredients you will need

Mussels

Wine

Equipment you will use

Slotted Spoon

Sauce Pan

Bowl

Pour liquid from saucepan into 2-cup measuring cup. Stir in saffron.

Ingredients you will need

Saffron

Equipment you will use

Measuring Cup

Sauce Pan

Let cooking liquid stand 15 minutes.

Add enough cream to cooking liquid to measure 1 1/3 cups.

Ingredients you will need

Cream

Transfer to large saucepan. Stir in tomatoes, garlic, bay leaf, and cayenne. Simmer over medium heat until sauce thickens slightly, about 5 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill mussels and sauce separately.)

Ingredients you will need

Salt And Pepper

Bay Leaves

Tomato

Ground Cayenne Pepper

Mussels

Garlic

Sauce

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Sauce Pan

Heat oil in large nonstick skillet over high heat.

Ingredients you will need

Cooking Oil

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Frying Pan

Add salmon, rounded side down. Cook until bottom is golden, about 3 minutes. Turn salmon over. Reduce heat to low; cover and cook until salmon is opaque in center, about 4 minutes longer.

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Salmon

Remove from heat. Leave covered to keep warm.

Bring sauce in large saucepan to simmer over low heat.

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Sauce

Equipment you will use

Sauce Pan

Add mussels in shells; stir until heated through, about 2 minutes. Stir in lemon juice.

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Lemon Juice

Mussels

Pasta Shells

Place 1 salmon fillet on each of 4 plates. Divide mussels among plates. Spoon sauce over salmon and mussels.

Ingredients you will need

Salmon

Mussels

Sauce

Equipment

Ingredients

Servings:

bay leaf 118milliliters

canned crushed tomatoes with added puree 0teaspoons

cayenne pepper 118milliliters

dry white wine 1

garlic clove, minced 1teaspoons

fresh lemon juice 454grams

mussels, scrubbed, debearded 1Tbsp

olive oil 1teaspoons

saffron threads, crushed 907grams

skinless salmon fillets 177milliliters

(about) whipping cream

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.