Cooking Instructions
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Step 1
Peel and mince the garlic.
Step 2
Wash and rinse the argugula leaves.
Step 3
Slice the
Lemon (1)
into wedges.
Step 4
Preheat oven to 410 degrees F (210 degrees C).
Step 5
Finely slice the chives.
Step 6
Drizzle
Salmon Fillets (2)
with
Extra Virgin Spanish Olive Oil (1 Tbsp)
and
Lemon Juice (1 tsp)
. Rub all over the fillets, then season with
Sea Salt and Pepper (to taste)
. Add the salmon fillets to a baking dish lined with parchment paper.
Step 7
Bake salmon for 13-15 minutes.
Step 8
To make the saffron dijon sauce, add
Saffron Threads (1/2 tsp)
into a mortar. Using a pestle, pound down on the saffron until you form a powder.
Step 9
Heat a small nonstick frying pan over a medium heat and add
Extra Virgin Spanish Olive Oil (2 Tbsp)
. About 30 seconds later, add
Garlic (1 clove)
and mix with the oil. Cook for about 30 seconds. You don't want the garlic to get brown, just fragrant.
Step 10
Add
White Wine (2 Tbsp)
and mix continuously until the wine reduces in half, about 2 minutes.
Step 11
Add the mixture into the mortar with the saffron and let it infuse for 3 minutes or until it cools off.
Step 12
Add
Dijon Mustard (1/2 Tbsp)
and mix together until you form a mayo-like consistency.
Step 13
Add some
Arugula (to taste)
to a plate, place the salmon fillets on top, then spoon the saffron dijon sauce over the fillets. Garnish with
Lemons (to taste)
and
Fresh Chives (to taste)
. Serve and enjoy!
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