Description
This crispy oven baked panko crusted salmon is served with a saffron and orange cream sauce. It’s flavourful, elegant and easy to make at home in under 45 minutes!
Ingredients
Units
Scale
For the salmon:
- 2 (6-ounce) salmon fillets (center cut if possible, skin removed)
- kosher salt & black pepper, to taste
- 1/4 tsp sumac (optional)
- 1 tbsp mayonnaise
- zest from 1/4 orange
- 2 tbsps pistachios
- 1/3 cup panko breadcrumbs
- 1/2 tsp whole coriander seeds, crushed in a mortar and pestle
- 1/4 tsp ground cardamom
- 1 tbsp extra virgin olive oil, plus extra for roasting asparagus
- 1/2 tsp kosher salt
- 3/4 lb. asparagus, trimmed
Saffron Cream Sauce:
- 1 tbsp extra virgin olive oil
- 2 tbsps minced shallot (1 small shallot)
- 1 clove garlic, minced
- 1/4 cup dry vermouth (or dry white wine)
- 1/2 cup heavy cream
- pinch saffron powder (about 1/8 tsp)
- 1 1/2 tbsps butter
- 1 tbsp orange juice
- kosher salt, to taste
For garnish (optional)
- orange slices
- fresh mint leaves
Instructions
For the salmon:
- Preheat the oven to 425℉ and line a baking sheet with parchment paper.
- Pat the salmon fillet dry with paper towel and season with salt and pepper and sumac (if using).
- In a small bowl, mix together the mayonnaise and orange zest, set aside.
- Heat a small skillet over medium heat and add the pistachios. Cook until toasted and fragrant, tossing occasionally, about three to four minutes. Use a coffee grinder to pulse a few times until finely chopped. Alternatively, use a knife to finely chop.
- Pour the pistachios into a medium sized bowl and add the panko, coriander seeds and cardamom. Drizzle in the 1 tbsp of olive oil and season with the 1/2 tsp kosher salt and mix together using your hands.
- Place the salmon skin side down on the prepared baking sheet. Use a brush to spread the mayo mixture all over the salmon. Use your hands to scatter the panko mixture all over the salmon fillets, pressing gently to adhere.
- Add the asparagus to the baking sheet and toss with a drizzle of olive oil and season with salt and pepper. If you have leftover panko mixture, scatter some over top.
- Transfer to the oven and bake for 13 to 15 minutes, depending on thickness, or until the salmon easily flakes with a fork.
For the Cream Sauce:
- In a large pan, or saucier, heat the oil over medium-low heat. Once hot, add in the shallot and cook for two minutes, stirring often, until softened and then add the garlic and cook for 1 minute.
- Pour in the vermouth (or wine) and simmer for two to three minutes, until reduced.
- Pour in the cream and saffron powder and cook for three to five minutes, reducing the heat once simmering, until thickened slightly.
- Stir in the butter and orange juice and turn the heat off or on the lowest setting to keep warm. Taste and add salt as needed.
- Optional step: for a smoother sauce, blend the sauce in a blender or using an immersion blender.
Assembly:
- Pour some of the cream sauce on the bottom of a serving platter (or individual plates) and top with the salmon. Garnish with orange slices and mint and season with flaky salt. Enjoy with extra sauce on the side or drizzled over top.
