Danielle Berg’s Salmon in Saffron Cream Sauce w/ Asparagus and Shallots (France)

(from jennarenay’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 (from RecipeThing user veisner1977)

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

  1. 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.

  2. Simmer until salmon is cooked through and asparagus is tender and greenish-yellow.

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