Fresh Fish Recipes

Char-grilled Atlantic Salmon with Saffron-Tomato Broth

Three-part recipe from Daniel Bruce

Yield 2 servings

For Broth

10 oz.   fish broth
1   lobster body (if available)
½ tsp.   olive oil
2   plum tomatoes, quartered
¼ tsp.   saffron
¼ tsp.   white wine
Salt and Pepper to Taste

In saucepot, sweat (cook in oil over low heat) the lobster body and tomatoes until soft. Add saffron and white wine and simmer for 2 minutes.  Add fish stock and simmer for 10 minutes. Strain and season.

For Saffron Rouille
½ tsp.   saffron
2   garlic cloves
1   small onion, peeled
2   plum tomatoes, peeled
1   potato, peeled
2 tbs.   olive oil
¼ c.   white wine
2   egg yolks
¼ c.   olive oil
1   loaf French bread

In a saucepot, sweat all vegetables until soft. Add white wine and saffron and cover, simmering for another 10 minutes. Cool and place into food processor.  Add 2 eggs and slowly add olive oil until smooth and mayonnaise-like.  Season to taste and place onto grilled, sliced French bread.

For Grilled Salmon
2   6 oz. salmon fillets
¾ tbs.   olive oil
Salt and pepper to taste

Season and oil Salmon.  Place on grill and cook approximately 3 minutes on each side.  Serve over summer vegetables, the saffron-tomato broth, and a side of grilled baguettes topped with rouille.