1 sprig cilantro, stemmed and chopped
1 sprig Italian (flat leaf) parsley, stemmed and chopped
1 t kosher salt
1 1/2 t freshly-ground cumin
1 t Hungarian paprika
pinch of cayenne pepper
2 T extra-virgin olive oil
1 1/2 t lemon juice
1/2 t harissa or Tabasco sauce
Mix all ingredients together in a medium bowl.
1/2 c fish stock
1/2 c dry white wine
1/2 c bottled clam juice
1 shallot, minced
1 t fresh thyme, minced
1 bay leaf
1 sprig parsley, stemmed and minced
1/2 c heavy whipping cream
1/4 c butter, cut into tablespoons
1/4 t saffron
Salt to taste
In a medium saucepan, combine the fish stock, wine, clam juice, shallot, thyme,
bay leaf and parsley and bring to a boil over medium-high heat.Reduce the heat
to medium-low and simmer until reduced by half.
Remove the bay leaf. Add the cream and cook to reduce to 1/2 c. Lower the heat
and whisk in the butter, one tablespoon at a time, to make a thick sauce. Remove
the pan from the heat as necessary to keep the mixture just warm enough to melt
each piece of butter.
Whisk in the saffron and warm the sauce for 5 seconds. Stir in the salt and keep
the sauce warm until ready to serve.
4 salmon steaks or fillets
Moroccan Spice
Coat the salmon with the spice mixture.
Using pieces of parchment paper, wrap each salmon fillet into a package.
Place the salmon packages in a steamer. Bring a pot of water to a boil. Place the steamer
over the water and cover tightly with lid. Steam for 15 - 25 minutes or until the fish
is barely cooked. Remove from heat.
Serve the wrapped pieces along with the sauce.
Makes 4 servings.
This can also be made with salmon steaks. Before you wrap the steaks roll the darnes (the thin end pieces), into a medallion. They will likely take longer to cook.
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