Poached Salmon With Saffron Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 wine
• 3 tablespoons dry vermouth
• 1 tablespoon minced fresh chives
• 1 tablespoon minced fresh flat leaf parsley
• 1 tablespoon minced fresh tarragon leaves

Recipe

• 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.