Saffron Salmon (Iranian Version)

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Saffron salmon is served with Iranian saffron rice

Preparation time: 1h
Cooking time: 30min

Serves: 6


** ingredients for the iranian saffron rice not included **
1kg salmon filet
1 big onion
1 1/2 can of whipping cream
the same amount of white wine
1 clove of garlic (optional)
around 20-30 saffron threads
some: Butter, Olive Oil, Lemon Juice, Salt, Pepper
1/4 tsp sause thickener


- grind the saffron threads (best in a mortar toghether with some sugar or salt grains) and dilute them afterwards in a little bit of hot water
- cut the onion into little squares and stir-fry them some butter and olive-oil
- put the onions on the side of the pan, and fry the fry the filets first from one side until it gets brown
- add some lemon-juice, salt and pepper
-turn the filet to the other side and don't fry to much that the middle part of the filet still stays raw
- during frying, add the ground safran on the fish
- add whipping cream, same amount of wite wine and minced garlic into the pan
- strew the sauce thickener on top and let the filets cook until they are not row anymore
- serve with Iranian saffron rice


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