Ben Laurie blathering

Salmon and Peas in a Saffron Cream Sauce

An impromptu and fast recipe that worked really well.

olive oil
mixed herbs
salmon steak fillets
frozen peas

Put the saffron in a small amount of hot water. Get the butter and oil hot enough to bubble, add salt, pepper, mixed herbs. Shortly after, add the salmon, skin side down. Fry until the skin is crispy, then turn onto a side. Fry for a couple of minutes, turn again until all four sides are done. Throw in the frozen peas and mix with the fat. Add the saffron (and water, of course). Bring to the boil, then add cream. Bring to the boil again, season and serve. Try to keep one side of the salmon above the waterline throughout.

We had it with pasta. Start the pasta before the salmon, it really is that quick!

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