Spanish Salmon in Saffron Sauce (Salmon de Azafrán)

This traditional saffron sauce from Andalusia is the perfect all-purpose accompaniment to fish, chicken or vegetables.

Saffron is a significant relic of Arab influence in the South of Spain and one traditional application of it in Spanish cuisine is ‘salsa de azafrán’. This saffron sauce has slight variations throughout Andalusia, but this particular formula promises a silky cream sauce that boasts the divinely golden hue and rich, ferrous flavour of this special spice. You’ll often find this sauce served with fish in Spain. I first tried it in Granada about 10 years ago, where most restaurants serve it with salmon. Salmon isn’t really a staple in the South of Spain, but the pairing is really exquisite, and what’s more you can serve this sauce with chicken, shellfish or blanched greens with equal compatibility. It really is a multi-functional sauce worth its weight in, well, saffron! Let’s go!

INGREDIENTS (serves 2-3x)

• 2-3x portions of salmon, chicken or green vegetables, cooked to your preference.

• 1x shallot, diced

• 1x clove garlic, diced

• 10-12 strands of saffron

• 2 tablespoons extra virgin olive oil

• 200ml dry white wine

• 1x strip of lemon peel

• 1 tsp lemon juice, or to taste

• 1/2 tsp salt, or to taste

• 200ml double cream

WALKTHROUGH

1. First let’s bloom the saffron. Place 10-12 threads of saffron into a small bowl and cover with 3 tablespoons of water. Microwave the saffron mixture for 10-20 seconds and then stir until the water had been dyed orange. Set this mixture aside.

   

2. Place a saucepan onto medium-low heat. Add the 2 tablespoons of extra virgin olive oil followed by the diced shallot and garlic. Fry the shallot and garlic until softened, but not browned.

   

3. Add the 200ml of white wine, 1x strip of lemon peel followed by half of the saffron mixture. Bring the mixture to a boil and simmer until the wine mixture has reduced by approximately half.

   

   

4. Once the mixture has reduced, add the 200ml of double cream. Bring the mixture to a boil and then reduce to a simmer.

   

5. Add the 1/2 tsp salt, 1 tsp lemon juice and the remaining saffron mixture. Stir until well combined and taste for seasoning - make adjustments if required. If desired, you may blend the sauce smooth with a blender.

   

6. Serve your sauce while it’s still warm over freshly-cooked salmon, chicken or green vegetables. It will also keep in the fridge for up to 2 days. Total luxury! Enjoy!