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Recipes

Salmon in Saffron Mussel Sauce

By Michael McLaughlinPhotography by Brian Leatart

3.5

(2)

Image may contain Food Meal Dish and Animal

Recipe information

  • Yield

    4 Servings

Ingredients

1

pound mussels, scrubbed, debearded

1

/2 cup dry white wine

1

/2 teaspoon saffron threads, crushed

3

/4 cup (about) whipping cream

1

/2 cup canned crushed tomatoes with added puree

1

garlic clove, minced

1

bay leaf

1

/8 teaspoon cayenne pepper

1

tablespoon olive oil

4

8-ounce skinless salmon fillets

1

/2 teaspoon fresh lemon juice

Need to make a substitution?

Preparation

  1. Step 1

    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). Pour liquid from saucepan into 2-cup measuring cup. Stir in saffron. Let cooking liquid stand 15 minutes.

    Step 2

    Add enough cream to cooking liquid to measure 1 1/3 cups. 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. DO AHEAD Can be made 4 hours ahead. Cover and chill mussels and sauce separately.

    Step 3

    Heat oil in large nonstick skillet over high heat. 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. Remove from heat. Leave covered to keep warm.

    Step 4

    Bring sauce in large saucepan to simmer over low heat. Add mussels in shells; stir until heated through, about 2 minutes. Stir in lemon juice.

    Step 5

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

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