If you adore salmon, be sure to try this recipe for grilled fish in a delicate saffron cream sauce. It’s perfect for a barbecue get-together!
Ingredients
For the sauce
- Bay leaf – 1 piece
- Ground hot paprika – a pinch
- Shallot – 2 pieces
- White wine – 200 ml
- Black pepper – a pinch
- Salt – a pinch
- Saffron – 0.1 g
- Heavy cream (30%) – 200 g
For the courgette salad
- Onion – 2 pieces
- Sugar – 2 pinches
- Cherry tomatoes – 3 pieces
- Courgette – 5 pieces
- Garlic clove – 0.5 piece
- Butter – 15 g
- Fresh mint – 2 g
- Rapeseed oil – 10 ml
- Balsamic vinegar – 30 ml
- Black pepper – a pinch
- Fresh parsley – 2 g
- Pistachios – 50 g
- Raisins – 60 g
- Salt – a pinch
Preparation
For the Sauce Trim the fat from the salmon fillets and place the pieces with fat and white wine in a saucepan (set aside the salmon fillets). Add finely chopped shallots and bay leaf to the saucepan. Mix everything and heat (reduce the sauce by 1/3).
Strain the reduced sauce into a saucepan. Add 1 package of heavy cream, saffron, and hot paprika to the strained sauce. Cook, stirring constantly and adjusting the consistency as needed (cook for quite a while, stirring frequently). Finally, add black pepper, salt, and a small amount of chopped parsley (half of the prepared quantity).
For the Courgette Salad Wash and slice the courgettes. Grease a grill pan with rapeseed oil using a paper towel and sprinkle with a minimal amount of salt. Place the courgette slices on the preheated grill pan and grill on both sides, seasoning with salt again. Transfer the grilled courgette to a bowl.
Heat balsamic vinegar in a saucepan. Pour the warmed balsamic vinegar over the raisins. Set aside. After several minutes, drain the raisins from the vinegar. Reserve the remaining vinegar.
Heat rapeseed oil in a clean pan and add 15 g of butter, melting it. Add sliced onions and finely chopped garlic to the hot pan, sautéing everything. Then add the previously sautéed courgette slices, drained raisins, and 2 large pinches of sugar, and finally pour in about 15 ml of the reserved balsamic vinegar. Season with black pepper.
Crush or finely chop the pistachios. Sprinkle the courgette with pistachios (using a portion of the prepared quantity). Cut the cherry tomatoes into pieces, chop the mint (leaves only), and parsley. Add the tomatoes, mint, and some of the chopped parsley to the courgette. Gently mix.
Preheat the oven to 160°C (fan). Cut a piece of salmon in half lengthwise and season with salt and pepper. Grease a grill pan with rapeseed oil. Place the salmon on the hot oil and grill on both sides for about 4 minutes in total.
Transfer the grilled salmon from the pan to an ovenproof dish. To keep it warm, place it in the preheated but turned-off oven. Transfer the courgette salad to a serving bowl. Sprinkle with a small amount of pistachios.
Serving Suggestions Serve the fish on a plate with the sauce and courgette salad. Garnish with the remaining parsley and pistachios for decoration.
