Pan-Fried Salmon Fillet with Mussels, Fennel and Saffron

Pan-fried salmon served with a creamy mussel sauce infused with fennel, saffron, and a splash of pastis.

Seafood Main Course Salmon High Protein Mussels

Estimated Nutrition

Calories

687.1

kcal / serving

2748.4 kcal total

Carbs

11.3g

per serving

45.2 g total

Fat

45.6g

per serving

182.4 g total

Protein

49.7g

per serving

198.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

unit

Butter

For frying

Unsalted Butter

For the sauce

100

Double Cream

Butter

Final addition to sauce

Liquids

Pastis

NutsSeeds

unit

Salt

To taste

unit

Black Pepper

Freshly ground, to taste

pinch

pinch

piece

Roughly chopped

OilsFats

unit

Olive Oil

For frying

Seafood

680

Salmon Fillet

Four thick pieces, skin on

1.5

Mussels

Live and scrubbed

Vegetables

piece

Shallot

Finely chopped

piece

Leek

Small, finely chopped

0.5

bulb

Fennel

Finely sliced

200

Chestnut Mushroom

Sliced

Method

Heat oil and butter in a non-stick frying pan.

Cook until the mussels open and season to taste.

Add mussels, cream, bay leaf, parsley, and butter to the pot.

Sauté shallots, leeks, fennel, and mushrooms in butter, then stir in curry powder, saffron, and pastis.

Serve the salmon immediately with the mussel sauce and extra saffron.

Preheat the oven to 200°C.

Clean mussels and discard any that do not close when tapped.

Transfer the pan to the oven and roast for 6 minutes.

Season salmon and fry skin-side down for 4 minutes, then flip and fry for 2 minutes.