We are still deep in salmon season here and while not in any way, shape or form are we sick of eating Wild Alaskan Salmon, we have been getting a bit bored of having the same preparations over and over again (no matter how delicious!).
I had tucked away a recipe from last January’s Bon Appetit for a Poached Cod with Saffron and used it as the basis to create this recipe for Saffron Poached Salmon.
The saffron is not overwhelming and adds a nice complexity to what would otherwise be a simple, rustic tomato sauce. I added a bit of grass-fed butter at the end to thicken up the sauce a touch more and it really added a nice richness.
It’s been hot so I served it alongside a huge green salad with cucumbers, tomatoes and pitted Kalamata olives. Everyone loved it and this is clearly a salmon preparation that we will be adding into the rotation!
- If you don’t have White Balsamic Vinegar, you could substitute White Wine Vinegar or White Wine. I don’t suggest using regular Balsamic Vinegar.
- Cooking time will vary significantly depending on if you are using a whole fillet (like I did) or individual fillets or steaks. The thickness of the salmon is also an important factor.
- For a whole 2lb fillet, you will need between 12 and 18 minutes depending on thickness. Check the center starting at 12 minutes and continue checking until opaque so you don’t overcook.
- If using individual fillets or steaks, you will need between 7 and and 10 minutes depending on thickness. Check the center of a piece at 7 minutes and continue checking until opaque so you don’t overcook.
7 Points Plus Per Serving -- Based on 6 Servings
5 minPrep Time
30 minCook Time
35 minTotal Time
- 2 Tablespoons extra virgin olive oil
- 3 to 4 medium cloves garlic, thinly sliced
- 3/4 teaspoon crushed red pepper flakes
- 2 cups whole peeled tomatoes, crushed by hand
- 1/4 cup white balsamic vinegar
- 1/4 cup cold water
- 2 bay leaves
- 1/8 teaspoon saffron threads
- 3/4 teaspoon kosher salt
- freshly ground black pepper to taste
- 2 pounds wild Alaskan Salmon fillet, bones removed
- 1 1/2 Tablespoons butter (optional)
- flat leaf parsley for serving
- Heat a large pan (large enough to hold all of the salmon) with high sides over medium heat. Once hot, add oil and then sliced garlic and crushed red pepper flakes. Cook, stirring constantly, for 2 to 3 minutes until fragrant. Make sure the garlic doesn't burn or get dark, if it starts to, you may need to lower the heat.
- Add hand crushed tomatoes, vinegar, water, bay leaves and saffron. Stir to combine and bring to a boil. Reduce heat to medium low and simmer 8 to 10 minutes until flavors meld and tomatoes begin to reduce.
- Season with kosher salt and freshly ground black pepper. Bring to a boil, add salmon to pan, skin side down, cover, reduce heat to medium low and cook until opaque in the middle. Cooking time will depend on salmon fillet thickness. See NOTES above for a cooking time guideline.
- Carefully lift salmon out of tomato sauce and to a serving tray. Remove bay leaves and discard. Continue cooking tomato sauce uncovered on medium low heat for 5 to 6 minutes, stirring frequently, until sauce has reduced a bit more. Add butter, stir to melt into sauce, remove from heat and spoon sauce over salmon. Serve and Enjoy!