Salmon in Saffron Mussel Sauce Recipe

Name: Salmon in Saffron Mussel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

1
Combine mussels and wine in large saucepan over medium-high heat.
2
Cover and cook until mussels begin to open, stirring occasionally, about 4 minutes.
3
Using slotted spoon, transfer mussels to large bowl (discard any mussels that do not open).
4
Pour liquid from saucepan into 2-cup measuring cup.
5
Stir in saffron.
6
Let cooking liquid stand 15 minutes.
7
Add enough cream to cooking liquid to measure 1 1/3 cups.
8
Transfer to large saucepan.
9
Stir in tomatoes, garlic, bay leaf, and cayenne.
10
Simmer over medium heat until sauce thickens slightly, about 5 minutes.
11
Season with salt and pepper.
12
(Can be made 4 hours ahead.
13
Cover and chill mussels and sauce separately.)
14
Heat oil in large nonstick skillet over high heat.
15
Add salmon, rounded side down.
16
Cook until bottom is golden, about 3 minutes.
17
Turn salmon over.
18
Reduce heat to low; cover and cook until salmon is opaque in center, about 4 minutes longer.
19
Remove from heat.
20
Leave covered to keep warm.
21
Bring sauce in large saucepan to simmer over low heat.
22
Add mussels in shells; stir until heated through, about 2 minutes.
23
Stir in lemon juice.
24
Place 1 salmon fillet on each of 4 plates.
25
Divide mussels among plates.
26
Spoon sauce over salmon and mussels.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound mussels, scrubbed, debearded, 1/2 cup dry white wine, 1/2 teaspoon saffron threads, crushed, 3/4 cup (about) whipping cream, and more.

Yes, Salmon in Saffron Mussel Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon in Saffron Mussel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions