SEARED WILD KING SALMON WITH CUCUMBER, RED ONION, AND SAFFRON BROTH
Steps:
- Slice the cucumber halves on the diagonal about 1/3 inch thick. Bring a medium pot of salted water to a boil over high heat. Add the cucumbers and blanch for 20 seconds, then transfer with a wiremesh skimmer to ice water to chill. Add the onion to the boiling water and blanch for 15 seconds. Drain and transfer to the ice water. When cool, drain and pat dry with paper towels.
- In a saucepan, melt the butter over medium heat. Add the shallots and sauté until softened, about 8 minutes. Add the wine and saffron and simmer until almost dry. Add the stock and simmer until reduced by half. Whisk in the crème fraîche. Simmer until the sauce is reduced to about 1 cup. Strain through a fine-mesh sieve into a clean saucepan. Whisk in the chives and tarragon. Add the cucumbers and onions. Season with salt and keep warm over low heat while you cook the salmon.
- With needle-nose pliers or tweezers, remove the salmon's fine pinbones. (You can feel these by running your fingers over the thickest part of the flesh.) Season the fish on both sides with salt and white pepper. Heat a large nonstick skillet over high heat. Add the olive oil. When the oil is hot, add the salmon, skinned side up. Sear until nicely browned, about 2 minutes, then turn and cook until the fish just flakes, about 3 minutes longer, lowering the heat as needed to prevent burning.
- Divide the cucumbers, onions, and saffron broth evenly among 4 soup bowls. Top each serving with a salmon fillet. Garnish the salmon with a sprinkle of fresh chives. Serve immediately.
- Enjoy with Cakebread Cellars Chardonnay or another medium-bodied white wine.
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Bilal iqbal Iqbal
bi82@aol.comThis was a great way to cook salmon. The broth was flavorful and the salmon was cooked perfectly. I will definitely make this again.
Zain King
king_z@yahoo.comI love this recipe! It's so simple to make and the results are always delicious. I've made it several times and it's always a hit.
Sirkka Rosemary Mbutu
s_m3@hotmail.comThis recipe was easy to follow and the results were amazing. The salmon was moist and flaky, and the broth was rich and flavorful. I highly recommend this recipe.
Neha Islam
neha_islam53@yahoo.comI'm not a big fan of salmon, but this dish changed my mind. The broth was so flavorful and the salmon was cooked perfectly. I'll definitely be making this again.
George Wade
gw@yahoo.comWow! This dish was a hit at my dinner party. Everyone raved about the salmon and the broth. Thanks for sharing this recipe!
Slindile Mthemba
m-slindile@hotmail.comThe salmon was a bit overcooked for my taste, but the broth was amazing. I'll try it again with a shorter cooking time for the salmon.
Sharhabilu illela Sharhabilu illela
sillela@hotmail.comThis dish was absolutely delicious! The salmon was cooked perfectly and the cucumber-red onion-saffron broth was so flavorful. I will definitely be making this again.