Danielle Berg’s Salmon in Saffron Cream Sauce w/ Asparagus and Shallots (France)
(from veisner1977’s recipe box)
This meal sounds really gormet and complicated, but it’s actually really easy and can all be made in one wok.
Source: Danielle Berg's recipes from the galley
Categories: Danielle Berg, French, Not tried, Seafood, saffron, whipping cream, white wine
Ingredients
- -2-3 salmon fillets
- -1/4 stick butter
- - half a dozen shallots, peeled and cut in half
- - a generous pinch of saffron threads
- - about a cup of white wine
- - one bunch of asparagus
- - one small carton of heavy whipping cream, shaken until foamy but not whipped
- - the juice of one lemon
Directions
-
Melt a quarter stick of butter in a large wok and saute shallots and saffron. Once the shallots begin to brown, add white wine and asparagus. Turn down the heat, cover, and allow to steam-cook until asparagus begins to get tender. Then push the asparagus to the side, and add a salmon fillet (I usually remove the skin first) and allow it to braise until the bottom begins to brown. Then flip it over and add whipping cream and lemon juice.
-
Simmer until salmon is cooked through and asparagus is tender and greenish-yellow.