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    Seared Salmon with Saffron Sauce

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    Seared Salmon with Saffron Sauce

    Fresh salmon takes only minutes to cook and is always special served simply with a freshly made sauce. An alternative serving suggestion would be to wrap the salmon in filo pastry, bake in the oven and serve with the saffron sauce.

    • Preparation time: 25 minutes
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 2


    • 25g butter
    • 2 shallots, finely chopped
    • 100ml white wine
    • 1 tsp Waitrose Dijon Mustard
    • ½ tsp saffron
    • 200ml Waitrose Double Cream
    • Salt
    • Freshly ground black pepper
    • 1 plum tomato, skinned, deseeded and chopped
    • 1 tbsp chives, chopped
    • 1 tbsp olive oil
    • 2 Scottish salmon fillets skinned, each weighing approximately 115g
    • 250g Waitrose Fresh Tagliatelle


    1. Melt the butter in a small saucepan over a medium heat and cook the shallots until soft. Pour in the wine and reduce by half. Add the mustard, saffron, cream and seasoning. Bring to the boil, remove from heat, stir in the chopped tomato and chives and keep warm.
    2. Heat a frying pan until hot, add the oil and cook the salmon fillets for 4-5 minutes each side until golden brown and slightly crispy.
    3. Cook the tagliatelle according to the instructions on the packet. Drain thoroughly. To serve drizzle the sauce over the pasta and top with the salmon. Garnish each one with two, long fresh chives.

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