Poached Salmon with Saffron Sauce
Ingredients
- 1⁄8 tsp. crushed saffron threads (about 12 threads)
- 9 tbsp. unsalted butter
- 1⁄2 cup minced fennel bulb, fronds reserved
- 1 large shallot, minced
- 4 (6-oz.) skinless, boneless Norwegian salmon filets
- Kosher salt and freshly ground black pepper, to taste
- 24 mussels
- 1 cup white wine
- 3 tbsp. dry white vermouth
- 1 tbsp. minced fresh chives
- 1 tbsp. minced fresh flat-leaf parsley leaves
- 1 tbsp. minced fresh tarragon leaves
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