posted by Mai 02-03-103 8:28 AM
Salmon Steak in Saffron Butter Sauce
4 each, (6 oz. each) marinated boneless salmon steak
1 lb. cleaned spinach leaves
8 oz. saffron butter sauce
Marinade:
1 cup olive oil
6 cloves coarsely chopped garlic
5 bulbs coarsely chopped shallots
pinch of salt and pepper
Saffron Butter Sauce:
1 Tbsp. chopped shallots
1 cup white wine
pinch saffron
1/4 lb. unsalted butter
Sauce: In a clean medium-sized saute' pan, add shallots, white wine and saffron and reduce over a medium flame. When approx. 2 Tbsp. of the liquid are remaining, remove from heat. Cut butter into thin slices and whip into the liquid in the saucepan one piece at a time, taking care to make sure sauce remains at a constant temperature, just slightly warmer than your body temperature. If sauce becomes too hot or too cold, it will break. When all the butter is whisked in, hold sauce in an area where it can remain at a constant room temperature.
Salmon: Marinate salmon 1-2 hours. Remove from marinade and wipe off excess. Grill the salmon on a very hot clean grill to desired doneness. Hold in a warm area.
Saute' spinach in 1/4 oz. olive oil just until it begins to wilt. Divide spinach evenly onto four plates. Top each plate with a salmon fillet and 1/4 of the saffron butter sauce.