Grilled salmon steak with saffron jam

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Grilled salmon steak with saffron jam

Grilled salmon steak with saffron jam





Ingredients Grilled salmon steak with saffron jam
Number of persons
-
4
+

600 g salmon with skin

1 lime

250 g shallot

200 g salted butter

100 g soft butter

1 bottle of noilly prat

2 pinches of saffron

Guérande salt, pepper






Preparation Grilled salmon steak with saffron jam
Total Time: 35 min
Preparation time: 20 min
Cooking time: 15 min
Cut the salmon fillet into approximately 150 g pavés. On the flesh side, season with Guérande sea salt and pepper and drizzle with a dash of lime. Set aside.
Mince the shallots. Melt them in the salted butter in a large copper pan. Gradually moisten with the Noilly. All the Noilly must be evaporated, in several times, so that the shallots melt completely in the butter. Add a lime juice and whip it hot with 100 g of soft butter. At the end, add the saffron. Add pepper and correct the seasoning. Keep warm.
Grill the salmon steaks on one side (skin side).
Serve by coating the salmon steaks with the saffron jam.

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