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Posts Tagged ‘saffron’

One should always keep a few recipes for dishes that are showstoppers. Either because of taste or because of looks. Food that you love and that (one would hope) others would love as well.

This salmon dish is one of those dishes for me. It is just so fantastic in taste that I always say that I could eat just the sauce itself with a spoon. (Well that isn’t really true, I actually say I could swim in the sauce, but it just doesn’t sound too good).

The smell that lingers in the house after cooking this dish is like a savory perfume.

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Salmon in a hot Coconut-milk & Saffron sauce. 4 serv.

4 portion sized pieces of fresh salmon.

1 can of coconut milk.

2 cups of a good stock. (fish, vegetable or chicken).

1 apple, peeled and cut into small pieces.

0.5 grams of saffron (If you have the little envelopes, it would be 1 envelope).

1 tsp. of a good broth or liquid seasoning (optional).

1/2 tsp. fish sauce.

1/2 tsp. anchovy paste (you can skip this if you can’t find it and just use a pinch of salt).

1 tsp. white balsamic vinegar (you could also use honey or Mirin).

Hot sauce to taste (I like it hot so I use at least 1 tbsp. of hot sauce).

2-3 tbsp. dried or fresh herbs (note that dried herbs has more of a concentrated taste than fresh).

Pepper to taste.

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Add all the ingredients except the salmon and apple pieces into a saucepan. Let it boil for a few minutes.

Transfer the sauce into a wide frying pan. Make sure the sauce is boiling. Carefully lay down the fish & apple pieces into the saucepan. Turn down the heat to medium hot.

Cook the salmon until it is just about done (it would usually take 6-8 minutes depending on the size of the fish). Spoon the boiling sauce over the salmon (since you don’t turn the salmon over).  I always slightly undercooked my salmon (and most other fish) since it will keep cooking after you take it from the sauce.

There is nothing worse than an overcooked piece of salmon.

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When the salmon is done, take it out of the pan together with the apple pieces.

Boil down the sauce until it is thick enough to not “close” right away when dragging a wooden spoon along the bottom of the pan.

Serve the salmon with some rice or couscous. You could also serve it with just vegetables if you are watching your carbs.

I hope you like this just as much as I do.

 

Enjoy!

 

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A record cold Arctic blizzard blasting winter has been playing with us in the US. Here in NY we have had a really cold and long winter. Down to -14-15C/8F almost every time a cold spell hit us. And it has been snowing off and on all through the winter. We still have snow in the garden and now they warned for yet one more little snowfall. But this time I think it will be very minor and it will not stick to the ground.

The really strange thing is that back in Sweden, it has been a more warm winter, not too much snow & not too cold. Actually no winter at all for the longest time. Some people said they missed the winter others didn’t.

I just reminded a friend, that the good thing with a super deep freeze is that all mosquitos, tics and other horrible little creeps all dies. They have to start from scratch with their colonies.

So all is well with the deep freeze during the winter for me. But one does not have to overdo it. All over the US temperature records are broken. They said that we in NY have had the 7 coldest winter since they started keeping track of temperatures. Now that is crazy.

And all this really has made us “drink soup” as they call it in the West Indies. And lot’s of it, all through the winter.

I make sure to always have a few different kinds in the fridge & freezer, because it really is one of the best ways to defrost after being outside.

I usually make some pumpkin soup, potato & leek soup, some clear broth for noodles, my favorite simple and classic vegetable soup, corn chowder or some other soups.

But come the weekend, we do a little bit of a fancy soup or chowder.
Here is an easy seafood chowder. Super good, tasting and fragrant.

 

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Seafood chowder.

Serves 4.

About 1/2 lb. of fresh shrimp, peeled and deveined.

6oz. of fresh salmon cut into 1″ cubes.

1/2 c. of finely cut leek or 4 medium shallots, chopped.

4 c. of fish stock or vegetable stock.

1- 1 1/2 c. of heavy cream (if you do not want cream use more stock).

A handful of corn kernels & shelled edamame..

1/4c. white port or good white wine.

1.8 oz-2 oz. saffron.

Fresh herbs like thyme, basil or chives as decoration.

1/2 tbs. butter for frying (you could use olive oil if you only have that).

Salt & pepper to taste.

Directions;

Start with melting the butter in a soup pot on medium heat. Fry the shallots to a translucent color. Add the saffron, corn & edamamde. Fry for a few minutes.

If the shrimp is really big, you can split them lengthwise.

Add the white port or white wine. Let boil for one more minute before you add the peeled and deveined shrimp & the salmon. Let come to a boil and add the cream and let come to a boil again and simmer for a few minutes. The seafood chowder is done when the shrimp is turning pink. You can add either salt & pepper to taste or just stick to the fresh herb that you chop up and sprinkle over the chowder. You can of course also add hot sauce if you like just as well as any other of your favorite ingredient that you feel is missing in your version of the seafood chowder.

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Stay warm and enjoy!

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Nothing says summer like seafood. It is a little bit of a luxury if you could go to the fisherman and get the fish just a few hours after it was caught. We are lucky here in New York. It is so easy to get hold of fresh seafood here. Either you fish it yourself or you go to any fish market. We have some great grocery stores with fantastic fish departments. There is one in particular that I like. They will steam your lobsters right there. No need to take it home and have a mess in the kitchen. I used to boil my lobsters, then I figured out that steaming them was better. But, now I am smarter. I just have the professionals do it in the store.

I don’t know about you, but I can get these “cravings” for a real luxurious fish platter. My friend Mika and I used to make fish stews and fish soups all the time. The base would always be heavy cream. I don’t do that anymore. I try to just stick to a fantastic broth that has a splash of wine and saffron in it.

Here is a great seafood indulgent;

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Seafood feast in Saffron wine broth.

For this recipe you could use any seafood and shellfish that you prefer.

It feels very luxurious if you use a couple of different kinds. You just need very little of each kind per person.

For 2 people I used;

I Lobster, steamed and into big chunks. Save the claws as decoration on the plates.

A handful of Clams.

A handful of raw Shrimps.

A few Scallops. I used the big ones.

I filet of Arctic Char.

A couple of fresh figs

1 baguette.

2 shallots.

1 tbsp. of butter.

1/2 c. (1 dl) good tasting white wine.

A splash of white Port (optional).

1 pinch (one small package) of Saffron.

A couple of cherry tomatoes. Any color.

1/2 a fresh pepper. Any kind. Thinly sliced.

Dill.

Salt & pepper.

Directions;

Cut the fish filet into 1″ strips (about 3 cm). Fry them in a hot skillet with skin side down first. Just a minute or so on each side (I rather under cook than  over cook fish). Set aside on a plate when done. Fry the scallops at the same time, also just for a few minutes on each side just so that they get a golden brown color.

Chop the shallots finely. Add to the skillet. Fry until translucent. Add the Saffron, salt and pepper. Fry for a couple of minutes. Add the wine (and port wine). If you would like to, you can add more vegetables. Just make sure it is very finely cut into slices (julienne the vegetables).

Add the shrimps & the clams. Let boil for a couple of minutes. If the clams do not open, throw them out. They must be opening up to be ok to eat. When the shrimp is turning pink they are done. Add the lobster meat, the scallops & thinly sliced pepper. When you plate this, add the fish on top. Divide the broth over the seafood. Cut a few slices of the baguette and place on the side of the plates. It is great to dip the bread in the broth.

Add the tomatoes and the figs (cut in halves or quarters). Put a little sprig of dill on top as a decoration.

You can serve a little Aioli to this (garlic mayo).

I really hope you will like this as much as we do.

Enjoy!!!

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