Norwegian Saffron Salmon

Ingredients

• 12 crushed threads of saffron
• 9 tbsp. of butter, unsalted
• 1/2 cup of fennel bulb, minced with reserved fronds
• 1 minced shallot, large
• 4 x 6-ounce salmon fillets, boneless, skinless
• Salt, kosher, as desired
• Pepper, ground, as desired
• 24 mussels
• 3 tbsp. of white vermouth, dry
• 1 cup of wine, white
• 1 tbsp. of minced chives, fresh
• 1 tbsp. of minced parsley leaves, fresh
• 1 tbsp. of minced tarragon leaves, fresh

Instructions

1. 1Preheat the oven to 225F.
2. 2Mix the crushed saffron threads with one and a half cups of warm water in a small bowl and set it aside to steep.
3. 3Coat the bottom of a 10-inch skillet with one tablespoon of butter. Spread the minced shallot and fennel evenly across the pan. Season the salmon fillets with salt and pepper, then place them on top of the vegetables.
4. 4Arrange the mussels around the salmon in the skillet. Pour the white wine and the prepared saffron water over the seafood. Cover the pan, bring the liquid to a boil, and then lower the heat to medium-low.
5. 5Simmer for about three minutes until the mussels open. Take the skillet off the heat, keep it covered, and let the residual heat steam the salmon until it is fully cooked.
6. 6Move the cooked salmon and the opened mussels to a baking sheet. Place the sheet in the warm oven to hold their temperature.
7. 7Put the skillet back on the stove over high heat and stir in the dry white vermouth. Bring the mixture to a boil. Whisk in the remaining eight tablespoons of butter one tablespoon at a time, then remove the pan from the heat.
8. 8Stir the fresh minced tarragon, chives, and parsley into the sauce. Taste the broth and adjust the seasoning with salt and pepper if needed.
9. 9Portion the warm salmon and mussels into four serving bowls. Ladle the herb and butter broth generously over each portion. Top with the reserved fennel fronds before serving.

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