Seared Wild King Salmon with Cucumber, Red Onion, and Saffron Broth

Name: Seared Wild King Salmon with Cucumber, Red Onion, and Saffron Broth
Yield: serves 4
Ingredients: 1/2 English (hothouse) cucumber, peeled, halved lengthwise, and seeded; 1/2 red onion, thinly sliced; 2 tablespoons unsalted butter; 2 shallots, minced; 1/2 cup Cakebread Cellars Sauvignon Blanc; Pinch of saffron threads; 2 cups vegetable stock (page 191); 1/4 cup crème fraîche; 2 teaspoons thinly sliced fresh chives, plus more for garnish; 1/2 teaspoon minced fresh tarragon; Kosher salt; 4 skinless salmon fillets (4 to 5 ounces each); Freshly ground white pepper; 2 tablespoons extra-virgin olive oil

December 22, 2011

From chef Greg Higgins, a 2000 Workshop participant, comes this idea of pairing salmon with cucumbers, saffron, tarragon, and a creamy white-wine reduction. No surprise that a chef from the Pacific Northwest would know what flavors are sublime with salmon.

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