Saffron And Lemon Brined Salmon

1. 1

   Heat 1 cup of water and saffron threads in a large glass bowl in the microwave on high for 1 1/2 minutes. Let steep 15 minutes. Stir in remaining 5 cups cold water, sugar, salt, olive oil, fennel seeds and lemon slices. Stir until sugar dissolves.

2. 2

   Add salmon fillets; set aside at room temperature 1 hour or refrigerate 2 hours.

3. 3

   Heat a charcoal grill for direct grilling or a gas grill to medium. Remove salmon from brine; discard brine. Place salmon directly over the heat source; cook, turning once, until fish almost flakes easily, about 4 minutes each side. Drizzle each fillet with lemon, sprinkle with herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.