This week we feature an elegant way to serve up a B.C. salmon for four people.

Ingredients

8 quarts lobster stock
4 tablespoons saffron threads
4 teaspoon cayenne pepper
32 salmon fillet(s)
2 cups heavy cream
8 tablespoons freshly grated Parmesan cheese
20 ounces cooked penne pasta
Diced fresh chives
Sea salt and coarse ground pepper

Preparation

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 fillet(s) 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.

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