Salmon With Saffron Cream Sauce
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Servings
- 1 serving(s)
Categories
- Main Course
- Australian
- Grilling
- Microwave
- Easy
Allergens
- Fish
- Milk
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
A variant on a recipe I found in a magazine. I was a little disappointed in the original version because the time spent versus the end result wasn't worth it. I think this was nicer and much, much quicker - so try and see if you agree ;-).
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Equipment
Microwave, small glass, large glass, small mixing bowl, refrigerator, grill or BBQ plate
Ingredients
- 250 g salmon (fresh cutlet or steak)
- 1/2 teaspoon olive oil
- 1/4 teaspoon black pepper
- 5 saffron strands
- 1 teaspoon water
- 200 ml water
- 2 tablespoons sour cream
- 1/2 teaspoon lime juice
- 1 teaspoon fresh chives, chopped
Instructions
Evenly spread saffron threads at the bottom of a small glass and top with 1 teaspoon of water.
Place into a microwave oven towards the edge of the carousel with 200ml of water in a large glass at the opposite edge.
Microwave on high for 3 minutes.
WARNING - the water may be superheated - allow to rest 5 minutes before touching either glass.
Remove the small glass and transfer the saffron / remaining liquid to a small mixing bowl (or for a single serve just leave in the glass).
Mix through sour cream, lime juice and chopped chives mixing well and place in refrigerator while salmon cooks.
Rub olive oil over the salmon and sprinkle with pepper.
Cooking using your preferred techique, I grilled them on a BBQ plate over medium heat for about 7 minutes a side.
Spread (it is quite thick) mixture over the salmon and serve with your favourite salads and side-dishes.
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