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Salmon with Saffron Sauce
Recipe

Salmon with Saffron Sauce

Quick & Easy • South Africa

Salmon fillets are pan-fried and rested briefly, then topped with a warm saffron sauce made from cream, mascarpone, white wine, and cornstarch.

Why smarter

The sauce is thickened with a small amount of cornstarch for a quick, stable texture.

Chef tip

Soak the saffron threads in the cream first so the color and aroma infuse before gently warming the sauce.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 4 salmon fillets (about 250 g each) 4.000 piece salmon fillets Approx. 250 g per fillet (total approx. 1,000 g).
2 200 ml low-fat cream 200.000 ml low-fat cream From '2 dl Rahm (fettarm)'. Used to soak saffron.
3 2 tbsp mascarpone 2.000 tbsp mascarpone
4 3 tbsp white wine 3.000 tbsp white wine Used to dissolve the cornstarch.
5 1 tsp cornstarch (Maizena) 1.000 tsp cornstarch Dissolve in the white wine before adding.
6 1 g saffron threads (Persian) 1.000 g saffron threads Soak in the cream for 7 minutes.
7 Mixed salad, to serve mixed salad Served alongside.
8 Light dressing, to serve light dressing For the mixed salad.

Method

  1. Pan-fry the salmon fillets in a frying pan over medium heat for 5 minutes per side.
  2. Let the salmon rest for 2–4 minutes.
  3. Meanwhile, soak the saffron threads in the cream for 7 minutes.
  4. Dissolve the cornstarch in the white wine.
  5. Whisk together the saffron cream, mascarpone, and the cornstarch-white wine mixture (use a whisk; an immersion blender if available).
  6. Warm the sauce slowly while stirring.
  7. Divide the salmon among plates and cover with the sauce.
  8. Serve with a mixed salad and a light dressing.