Salmon Steaks With Littleneck Clams And Saffron-Mint Broth
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
51
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Chives (fresh, chopped)2 tbsps
Basil (fresh, chopped)2 tbsps
Tarragon (fresh, chopped)2 tbsps
Parsley (fresh, chopped)1.25 cup
Extra-Virgin Olive Oil2 tsps
Kosher Salt1 cup
White Wine (dry)1 tsp
Saffron ThreadsDirections:
1
Sprinkle with salt and pepper
2
In large sealable plastic bag, combine chives, basil, tarragon, parsley, 2 tablespoons mint, garlic, and 3/4 cup olive oil
3
Add salmon and seal bag, pressing out air
4
Turn bag to coat salmon, then refrigerate, turning bag over occasionally, at least 1 hour and up to 4 hours
5
(Alternatively, marinate salmon in large glass baking dish
6
) Preheat grill to moderate heat
7
Remove fish from marinade and pat dry
8
Sprinkle with salt and pepper
9
Grill steaks, turning once, until just opaque in center, about 4 minutes per side
10
Transfer to platter and cover loosely with foil to keep warm
11
In 6-quart heavy stock pot over moderate heat, heat remaining 1/2 cup olive oil until hot but not smoking
12
Add fennel and onion and sauté until just soft, about 2 minutes
13
Add wine, butter, saffron, remaining 1/2 cup mint, and clams, cover and bring to boil
14
Cook until clams open, about 10 minutes
15
Discard any clams that have not opened
16
Place 1 piece salmon on center of each of 8 wide shallow bowls
17
Spoon clams, broth, onions, and fennel around salmon and serve immediately
18
In large sealable plastic bag, combine chives, basil, tarragon, parsley, 2 tablespoons mint, garlic, and 3/4 cup olive oil
19
Add salmon and seal bag, pressing out air
20
Turn bag to coat salmon, then refrigerate, turning bag over occasionally, at least 1 hour and up to 4 hours
21
(Alternatively, marinate salmon in large glass baking dish
22
) Preheat grill to moderate heat
23
Remove fish from marinade and pat dry
24
Grill steaks, turning once, until just opaque in center, about 4 minutes per side
25
Transfer to platter and cover loosely with foil to keep warm
26
In 6-quart heavy stock pot over moderate heat, heat remaining 1/2 cup olive oil until hot but not smoking
27
Add fennel and onion and sauté until just soft, about 2 minutes
28
Add wine, butter, saffron, remaining 1/2 cup mint, and clams, cover and bring to boil
29
Cook until clams open, about 10 minutes
30
Discard any clams that have not opened
31
Place 1 piece salmon on center of each of 8 wide shallow bowls
32
Spoon clams, broth, onions, and fennel around salmon and serve immediately