How to make Salmon in Saffron Sauce:
- Spinkle salmon with sea salt.
- Squeeze lemon juice over both sides of the salmon fillets.
- Add olive oil and sprinkle just a little bit of fresh thyme. This will give the salmon a nice refreshing taste. Leave it for 20 minutes to marinate.
- Heat one the butter over low heat in a frying pan.
- Add the chopped onion and fry slowly for about 5 minutes until the onion is soft and caramelised.
- Add ginger-garlic paste, stir well to combine, and continue cooking for aditional 5 minutes. Stir to cook evenly.
- Now, add the cumin powder, turmeric and red chilli powder followed by the white wine. Stir to make a sauce.
- Next, add saffron to few tbsp of hot milk. Put aside for few minutes.
- Turn the heat up and cook the onions with the wine until all of it has almost evaporated.
- Pour in the saffron infused milk and add the cream. Lett it cook for 3-4 minutes.
- Add pinch of sugar (optional) and stir until the sugar is dissolved and combined into the sauce. You can add some water if the sauce is to thick.
- Taste and adjust salt and pepper. Whisk it all into one creamy sauce and set aside while you cook the salmon.
Grill/Pan Sear the Salmon:
- Heat the oil in a frying pan over medium high heat.
- When the oil hot, carefully place the salmon fillets into the pan.
- Fry for about 4-5 minutes, or once the surface of the salmon has browned to cook the other side.
- Carefully flip the salmon over to continue cooking. You want your salmon to be medium rare instead of well done, as it will be flaky and break apart if the fish is overcooked.
- To serve, place each piece of salmon onto heated plates.
- Ensure the sauce is nice and hot and then pour the sauce over the salmon. You can
squeeze in the lemon juice and season with salt and pepper to taste. Decorate with basil.
Although the doneness for this seared salmon recipe is completely up to you, I reccomend that you only cook the fish until it is just cooked through or even cooked only until pink in the middle.