Salmon Steaks With Littleneck Clams And Saffron-Mint Broth Recipe

Name: Salmon Steaks With Littleneck Clams And Saffron-Mint Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh chives, chopped; 2 tablespoons fresh basil, chopped; 2 tablespoons fresh tarragon, chopped; 2 tablespoons fresh parsley, chopped; 1/2 cup plus 2 tablespoons fresh mint, chopped (from 2 bunches); 6 cloves garlic, finely chopped (about 2 tablespoons); 1 1/4 cup extra-virgin olive oil; 8 (1-inch-thick) salmon steaks, preferably sockeye or another wild variety; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 medium fennel bulb, stalks cut off and discarded, and bulb cored and thinly sliced lengthwise; 1 medium sweet onion, such as Vidalia, thinly sliced; 1 cup dry white wine; 1/2 cup (1 stick) unsalted butter; 1 teaspoon saffron threads; 32 small (less than 2 inches wide) hard-shelled clams such as littleneck*, scrubbed (about 3 1/2 pounds total); charcoal or gas grill

Servings: persons

2 tablespoons fresh chives, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh parsley, chopped
1/2 cup plus 2 tablespoons fresh mint, chopped (from 2 bunches)
6 cloves garlic, finely chopped (about 2 tablespoons)
1 1/4 cup extra-virgin olive oil
8 (1-inch-thick) salmon steaks, preferably sockeye or another wild variety
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 medium fennel bulb, stalks cut off and discarded, and bulb cored and thinly sliced lengthwise
1 medium sweet onion, such as Vidalia, thinly sliced
1 cup dry white wine
1/2 cup (1 stick) unsalted butter
1 teaspoon saffron threads
32 small (less than 2 inches wide) hard-shelled clams such as littleneck*, scrubbed (about 3 1/2 pounds total)
charcoal or gas grill

1
In large sealable plastic bag, combine chives, basil, tarragon, parsley, 2 tablespoons mint, garlic, and 3/4 cup olive oil. Add salmon and seal bag, pressing out air. Turn bag to coat salmon, then refrigerate, turning bag over occasionally, at least 1 hour and up to 4 hours. (Alternatively, marinate salmon in large glass baking dish.)
2
Preheat grill to moderate heat.
3
Remove fish from marinade and pat dry. Sprinkle with salt and pepper. Grill steaks, turning once, until just opaque in center, about 4 minutes per side. Transfer to platter and cover loosely with foil to keep warm.
4
In 6-quart heavy stock pot over moderate heat, heat remaining 1/2 cup olive oil until hot but not smoking. Add fennel and onion and saute until just soft, about 2 minutes. Add wine, butter, saffron, remaining 1/2 cup mint, and clams, cover and bring to boil. Cook until clams open, about 10 minutes. Discard any clams that have not opened.
5
Place 1 piece salmon on center of each of 8 wide shallow bowls. Spoon clams, broth, onions, and fennel around salmon and serve immediately.

1302

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 2 tablespoons fresh chives, chopped, 2 tablespoons fresh basil, chopped, 2 tablespoons fresh tarragon, chopped, 2 tablespoons fresh parsley, chopped, and more.

Yes, Salmon Steaks With Littleneck Clams And Saffron-Mint Broth 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.

Salmon Steaks With Littleneck Clams And Saffron-Mint Broth

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