Herbed And Peppered Salmon With Saffron Sauce Recipe

This herbed and peppered salmon with saffron sauce is a flavorful and elegant dish that is perfect for a special occasion or a fancy dinner. The salmon is seasoned with a blend of fresh herbs and black pepper, giving it a delicious and aromatic flavor. The saffron sauce adds a touch of luxury with its rich and creamy texture. Serve this dish with roasted vegetables or a side of rice for a complete and satisfying meal.

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15minstotal
15m.total
Herbed And Peppered Salmon With Saffron Sauce
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Ingredients for Herbed And Peppered Salmon With Saffron Sauce Recipe

  • 2 Salmon Fillets
  • 1 tablespoon Chopped Fresh Herbs
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 tablespoon Olive Oil
  • 1 tablespoon Butter
  • 1 cloves Cloves Garlic, Minced
  • 1 tablespoon All Purpose Flour
  • 1/2 cup Chicken Broth
  • 0.13 teaspoon Saffron Threads
  • 1/4 cup Heavy Cream
  • As required Salt And Pepper To Taste
  • as per your need Fresh Herbs For Garnish

Directions: Herbed And Peppered Salmon With Saffron Sauce Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • STEP 2.In a small bowl, mix together the chopped herbs, black pepper, and olive oil.
  • STEP 3.Place the salmon fillets on the prepared baking sheet and brush the herb mixture over the top.
  • STEP 4.Bake the salmon in the preheated oven for 12-15 minutes, or until it is cooked through and flakes easily with a fork.
  • STEP 5.While the salmon is baking, prepare the saffron sauce. In a saucepan, melt the butter over medium heat.
  • STEP 6.Add the minced garlic and cook for 1-2 minutes, until fragrant.
  • STEP 7.Stir in the flour and cook for another minute, until it forms a paste.
  • STEP 8.Gradually whisk in the chicken broth and bring the mixture to a simmer.
  • STEP 9.Add the saffron threads and simmer for 5 minutes, until the sauce thickens.
  • STEP 10.Remove the sauce from the heat and stir in the heavy cream.
  • STEP 11.Season with salt and pepper to taste.
  • STEP 12.Serve the herbed and peppered salmon with the saffron sauce drizzled over the top.
  • STEP 13.Garnish with fresh herbs, if desired.
  • STEP 14.Enjoy!

Cooking Tips

  • Make sure to pat the salmon fillets dry before brushing them with the herb mixture. This will help the seasoning stick better.
  • If you don't have fresh herbs, you can use dried herbs instead. Just reduce the quantity by half.
  • For a lighter version, you can use Greek yogurt instead of heavy cream in the saffron sauce.
  • To store leftovers, refrigerate the salmon and sauce separately in airtight containers. Consume within 2-3 days.
  • Reheat the salmon in the oven or microwave, and gently warm the sauce on the stovetop before serving.

Storage and Serving

  • Store any leftovers in separate airtight containers in the refrigerator for 2-3 days.
  • To serve, reheat the salmon in the oven or microwave until warmed through.
  • Warm the saffron sauce on the stovetop over low heat, stirring occasionally.
  • Drizzle the saffron sauce over the salmon and garnish with fresh herbs, if desired.
  • Serve with roasted vegetables or a side of rice for a complete meal.
Nutrition
value
360
calories per serving
5 g Fat13 g Protein67 g Carbs25 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    13g
  • Carbs
    67g
  • Fiber
    25g

MacroNutrients

  • Carbs
    67g
  • Protein
    13g
  • Fiber
    25g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    670mg
  • Iron
    24mg
  • Vitamin A
    3268mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    4mg
  • Vitamin B9
    343mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    157mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    296mg
  • Manganese
    14mg
  • Phosphorus
    251mg
  • Selenium
    12mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp