★tnstructions
4 salmon fillets (about 6 ounces each)
Salt and pepper to taste
2 tablespoons olive oil
1 cup heavy cream
1/2 cup dry white wine
1 shallot, finely chopped
1 garlic clove, minced
1 tablespoon butter
A pinch of saffron threads
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Luxury log yule recipe with dried berries and chocolate ganache
★tnstrutions
In the same skillet, add the butter and let it melt over medium heat.
Add the chopped shallot and minced garlic, sauté until softened and fragrant, about 2-3 minutes.
Pour in the white wine and bring to a simmer. Let it reduce by half, which should take about 3-4 minutes.
Lower the heat and stir in the heavy cream. Add the saffron threads and let the sauce simmer gently, stirring occasionally, until it thickens slightly, about 5-7 minutes.
Season the sauce with salt and pepper to taste.
- Return the salmon fillets to the skillet, spooning some of the sauce over the top. Let them warm through for about 2 minutes.
- Garnish with freshly chopped parsley.
- Place each salmon fillet on a plate and generously spoon the saffron cream sauce over the top. Serve with your choice of side dishes, such as rice, vegetables, or potatoes.
Enjoy your elegant Escalope Lox in Saffron Cream Sauce!