Saffron Salmon Penne
This week we feature an elegant way to serve up a B.C. salmon for four people.
8 quarts lobster stock
4 tablespoons saffron threads
4 teaspoon cayenne pepper
32 salmon fillets
2 cups heavy cream
8 tablespoons freshly grated Parmesan cheese
20 ounces cooked penne pasta
Diced fresh chives
Sea salt and coarse ground pepper
1 Bring the stock to a boil, add the saffron and cayenne pepper and reduce to a simmer.
2 Simmer the stock for about 20 minutes, or until you have about 24 oz of the saffron reduction.
3 Add the cream to the reduction to create a rich creamy sauce.
4 Pour half the sauce into a saute pan, place the fillets and then add the rest.
5 Cook the salmon at medium heat until it becomes opaque and flakes with a fork.
6 Add the pasta and Parmesan cheese. Cook until the pasta is well coated and the sauce thickens.
7 Garnish with chives and serve.