Saffron Salmon


Ingredients (for 2ppl):

Main Ingredients:

  • 500g of mussels
  • 120ml cup dry white wine
  • 1/2 tsp saffron threads, crushed
  • 175ml whipping cream
  • 120ml canned crushed tomatoes with added puree
  • 1 garlic clove
  • 1 bay leaf
  • 1/8 teaspoon cayenne pepper
  • 1 salmon steak per person
  • 1/2 teaspoon fresh lemon juice

Goes Well With:

  • Roast Potatoes
  • Seasonal Vegetables


  • 2 x Saucepans
  • Non stick frying pan


Pre-prep (25min):

Can be done up to 4h before and refridgerated

  1. Combine mussels with white wine in a saucepan on medium head. Cover and cook for approx 4 minutes and stir occasionally until mussels open
  2. Transfer mussels to a bowl, pour remaining liquid from the saucepan into a measuring jug and add the safron, stir and leave to stand for 15 minutes
  3. Transfer liquid back to a saucepan, add cream, tomatoes, garlic, bay leaf and cayenne. Simmer over medium head until sauce thickens (approx 5 minutes), season with salt and pepper
  4. Cover sauce and mussels seperately and put in fridge

Prepare (5min):

  1. Descale salmon steaks and put skin side down on kitchen towel for 10 minutes to dry out

Cooking (10min):

  1. Small drizzle of oil in the frying pan and put the salmon steaks skin side down on a high heat for approximately 4 minutes (until the top part of the salmon starts to change from raw to opaque, then flip over for 15 seconds and then take off the heat)
  2. Heat up the sauce, add mussels and heat for approx 2 minutes adding in the lemon juice
  3. Serve salmon and pour over sauce and mussels