John Myers
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Wild Salmon with Honey-herb Crust and Saffron Foam
The perfect wild salmon with honey-herb crust and saffron foam recipe with a picture and simple step-by-step instructions.
Herb crust
- 2 tbsp Lemon juice
- 6 tbsp White wine
- Salt
- Pepper
- Oil
- 1 bunch Fresh smooth parsley
- 2 bunch Dill
- 2 Garlic cloves
- 2 tsp Mustard (large grain)
- 1 tbsp Honey
- 3 tbsp Oil
- Breadcrumbs
Saffron cream
- 1 packet Saffron
- 1 Cucumber
- 40 g Pine nuts
- 1 tbsp Butter
- 200 ml Cream
- Salt
- Preheat the oven to 200 degrees. Drizzle the salmon fillets with lemon juice and season with salt and pepper to taste.
- For the herb crust, wash the herbs, shake them dry and chop them into small pieces. Work the herbs with mustard, honey, oil and a handful of breadcrumbs into a paste. Brush the fillets evenly with the herb mixture and place in a casserole dish (or a baking sheet) greased with oil. Then pour in the wine and cook the salmon in the oven for about 15 to 20 minutes.
- For the saffron sauce, roast the pine nuts in a pan without fat until golden. Peel the cucumber, cut in half lengthways, remove the seeds with a spoon and then cut into 0.5 cm thick slices. Sauté the cucumber slices in the butter for about 5 minutes and season with salt. Then bring the whole thing to the boil with cream and saffron and simmer until creamy. Then mix in the pine nuts. We recommend mashed potatoes or ribbon noodles as a side dish.
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