Saffron-Infused Cod with Lemon Dill Sauce

Delicate cod fillets poached in saffron-scented broth, served with a bright herb sauce that cuts through the richness.

Cuisine: Mediterranean

Category: Seafood

Prep: 15 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 4 (6 oz each) salmon fillets
• 1/4 teaspoon saffron threads
• 1/2 cup white wine
• 1 cup chicken broth
• 1, zested and juiced lemon
• 2 tablespoons, chopped fresh dill
• 1, finely minced shallot
• 1/4 cup heavy cream
• 2 tablespoons extra-virgin olive oil

Instructions

1. Step 1: In a small bowl, crush 1/4 teaspoon saffron threads with 1 tablespoon warm water; set aside.
2. Step 2: Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat; add 1 minced shallot and cook for 2 minutes until translucent.
3. Step 3: Add 1/2 cup white wine and 1 cup chicken broth to the skillet; bring to a simmer and add saffron mixture. Simmer for 5 minutes to infuse.
4. Step 4: Place 4 salmon fillets in the simmering liquid; reduce heat to low and cover. Poach for 10 minutes until fish flakes easily with a fork.
5. Step 5: Remove salmon and keep warm. Strain the cooking liquid through a fine-mesh sieve into a bowl, discarding solids.
6. Step 6: Return strained liquid to the skillet; add 1/4 cup heavy cream and lemon juice. Simmer for 3 minutes until slightly thickened.
7. Step 7: Stir in 2 tablespoons chopped fresh dill and lemon zest; cook for 1 minute until fragrant.
8. Step 8: Pour sauce over salmon fillets immediately before serving.