Herbed and Peppered Salmon with Saffron Sauce

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 4 based on 100 votes
4
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Healthy Oil Free Tandoori Chicken, Best Oil Free Murg Tikka , Easy Oil free Barbecued Chicken

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Ingredients

  • For Potato Wedges:
  • 120 g - Potatoes
  • 4 cups - vegetable stock
  • Juice of 4 Lemons
  • 4 tsp - fresh oregano, chopped
  • 1 tsp - salt
  • For Saffron Sauce:
  • 2 onions, chopped
  • 120 g - fresh leeks, finely chopped
  • 40 ml - fresh Cream
  • 8 tsp - Butter
  • 8 Cloves - garlic, chopped
  • 4 tsp - Saffron
  • For Salmon:
  • 4 x 180 g - salmon fillets
  • 4 tsp - pink peppercorns, crushed
  • 4 tsp - black peppercorns, crushed
  • 8 tsp - flat-leaf parsley, chopped
  • 4 tsp - fresh thyme, chopped
  • 200 g - fresh green spinach, boiled

How to Make Herbed and Peppered Salmon with Saffron Sauce

  • Cut the potatoes into wedges.
  • Season with salt, lemon juice, oregano and 100 ml of the stock.
  • Cook in a preheated oven at 180 C for 15 to 20 mins or until cooked.
  • To make the saffron sauce:
  • Saute onion, leeks and garlic in butter.
  • Add saffron and pour in remaining stock.
  • Add cream to sauce.
  • For the Salmon:
  • Season the salmon fillets with salt and pepper.
  • Mix pink peppercorns, black peppercorns, parsley and thyme.
  • Coat salmon fillets with the mixture.
  • Pan-fry the salmon fillets to seal.
  • Then put in a pre-heated oven at 180 C for 10 mins or until cooked.
  • Arrange potato wedges on plate. Place spinach on top of the potato wedges, then arrange salmon fillet on top.
  • Pour saffron sauce over salmon and serve immediately.