Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Dry white wine Powdered saffron (generous
1/2 c Minced shallots -pinch)
1 c Whipping cream Salmon fillets, about
1 T Olive oil -3/4-inch thick (6 oz each)

Place the wine and shallots in s small heavy saucepan and boil for
about 12 minutes, until the liquid is reduced to 2 tablespoons. Add
the cream and saffron; boil for about 10 minutes, until reduced to
3/4 cup. Strain into a bowl, pressing firmly on the solids with the
back of a spoon. Season with salt and pepper. (Can be prepared one
day ahead. Cover and chill.) Heat the oil in a large heavy skillet
over medium-high heat. Season the salmon with salt and pepper. Add
the slamon to the skillet and saute for about 4 minutes on each side,
until cooked through. Transfer to 4 serving plates. Meanwhile, bring
the sauce to a simmer, stirring often. Spoon the sauce over the fish
and serve. Makes 4 servings. [Going with the Flow; Gary Paul Gates]
[Bon Appetit; March 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 03-12-95

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