Salmon With Saffron Cream Sauce – a delicious recipe with salmon, olive oil, black pepper, saffron strands, water, water. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Evenly spread saffron threads at the bottom of a small glass and top with 1 teaspoon of water.
2
Place into a microwave oven towards the edge of the carousel with 200ml of water in a large glass at the opposite edge.
3
Microwave on high for 3 minutes.
4
WARNING - the water may be superheated - allow to rest 5 minutes before touching either glass.
5
Remove the small glass and transfer the saffron / remaining liquid to a small mixing bowl (or for a single serve just leave in the glass).
6
Mix through sour cream, lime juice and chopped chives mixing well and place in refrigerator while salmon cooks.
7
Rub olive oil over the salmon and sprinkle with pepper.
8
Cooking using your preferred techique, I grilled them on a BBQ plate over medium heat for about 7 minutes a side.
9
Spread (it is quite thick) mixture over the salmon and serve with your favourite salads and side-dishes.
150
kcal
Calories
10
g
Fat
13
g
Protein
FatProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 250 g salmon (fresh cutlet or steak), 1/2 teaspoon olive oil, 1/4 teaspoon black pepper, 5 saffron strands, and more.
Yes, Salmon With Saffron Cream 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.
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