Salmon Steaks With Littleneck Clams And Saffron Mint Broth Recipes

Steps:

• Crumble saffron into 1 cup of boiling water. Set aside to steep.
• Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish with olive oil.
• Pour 1/4 cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning onto salmon. Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings.
• Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes.

Steps:

• To bloom saffron, crush it in a mortar and pestle with a pinch of salt; transfer to a small bowl. Stir in 1 tablespoon hot water; set aside. Rub orange zest over both sides of fish; season with salt and pepper and drizzle with oil. Cover and refrigerate until ready to cook.
• Roughly chop dark-green parts of leek and half of fennel bulb. Place in a small saucepan; cover with 3 cups water. Bring to a boil, then reduce heat to low and simmer 10 minutes. Strain; discard solids. Meanwhile, finely chop white and light-green parts of leek and remaining half of fennel bulb.
• Heat 1 tablespoon each oil and butter in a large straight-sided skillet (or large Dutch oven) over medium; add finely chopped leek and fennel and a pinch of salt. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add tomatoes and wine and cook until wine has evaporated, 1 minute.
• Add carrots, saffron mixture, clam juice, and 1 1/2 cups strained broth. Bring to a boil, then reduce heat and simmer, partially covered, until carrots are crisp-tender, 10 to 12 minutes. Add clams, cover, and cook until all have opened, about 10 minutes more. Remove clams and transfer to a bowl (discarding any unopened ones); cover to keep warm.
• Add fish to skillet, cover, and simmer until cooked through, 5 to 7 minutes. Transfer fish to a plate. Stir remaining 2 tablespoons butter into broth; season lightly with salt and pepper. Return clams and fish to skillet; heat through, 30 seconds. Serve with bread and orange wedges.

Steps:

• Place the stock, chorizo, garlic and saffron in a large pan and bring to the boil. Add the greens, cover and cook for 2 mins until completely wilted.
• Add the clams, cover and cook over a high heat for 4-5 mins until every clam has opened. Stir in the chopped parsley.
• Using a slotted spoon, divide the greens and clams between large, shallow bowls then ladle over the broth. Drizzle with oil and serve with the lemon to squeeze over.

Steps:

• In a pot, combine 1 tablespoon of olive oil, 2 tablespoons shallots and 1 garlic clove (sliced thinly) over medium heat. Cook briefly until the shallots are wilted, then add 1/2 cup of white wine and the clams. Cover, bring to a boil, reduce to simmer, and cook for 5 minutes, stirring. As the clams open, remove them immediately with a slotted spoon. Remove meat from the shell and set aside. Strain the broth through a very fine sieve, return to the pan over medium heat and reduce to 1 cup (if the clams yield a cup of broth or less, there is no need to reduce).
• To another saucepan over medium heat, add 2 tablespoons of olive oil. Add the fennel, red onions and celery. Cook for 1 minute, stirring. Add the leeks and stir. Add the remaining wine, 3/4-cup water, thyme, bay leaf and whole clove of garlic. Do not add salt yet because the clam base is salty. Cook over high heat until the vegetables are only slightly crunchy and most of the liquid has evaporated. Cover, remove from heat, and keep warm.
• Place the salmon fillets on a steamer rack. Season with salt and pepper to taste. Place water in the bottom of the steamer, bring to a boil, and place the salmon rack over it, covered with foil. Cook over high heat for about 5 minutes; do not overcook. Remove from heat and keep warm.
• Meanwhile, to the vegetable saucepan, add the clam broth, scallions, tomatoes, remaining chopped shallots, basil, salt and pepper to taste, chives and the balsamic vinegar. Bring to a boil over medium-high heat and cook for about 5 minutes or until the liquid has reduced by about half. Remove the bay leaf and the thyme.
• Place each salmon fillet on the center of a warm plate. Arrange the vegetables and sauce over and around the fish. Garnish with celery leaves and sprinkle with sea salt.