salmon with saffron cream sauce

Salmon With Saffron Cream Sauce

"A variant on a recipe I found in a magazine. I was a little disappointed in the original version because the time spent versus the end result wasn't worth it. I think this was nicer and much, much quicker - so try and see if you agree ;-)."

Ingredients

250 g salmon (fresh cutlet or steak)
1⁄2 teaspoon olive oil
1⁄4 teaspoon black pepper
5 saffron strands
1 teaspoon water
200 ml water
2 tablespoons sour cream
1⁄2 teaspoon lime juice
1 teaspoon fresh chives, chopped

Directions

Evenly spread saffron threads at the bottom of a small glass and top with 1 teaspoon of water.
Place into a microwave oven towards the edge of the carousel with 200ml of water in a large glass at the opposite edge.
Microwave on high for 3 minutes.
WARNING - the water may be superheated - allow to rest 5 minutes before touching either glass.
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).
Mix through sour cream, lime juice and chopped chives mixing well and place in refrigerator while salmon cooks.
Rub olive oil over the salmon and sprinkle with pepper.
Cooking using your preferred techique, I grilled them on a BBQ plate over medium heat for about 7 minutes a side.
Spread (it is quite thick) mixture over the salmon and serve with your favourite salads and side-dishes.

Salmon With Saffron Cream Sauce

Ingredients

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