The world’s most expensive spice, saffron is made from the stigma of the purple crocus flower and is used for its hay-like aroma and the rich reddish-orange color it imparts. It contains the chemical crocin, which is said to have aphrodisiac qualities. In ancient times, the Romans used it to scent and color their bath water.
Salmon Saffron Bites
Soaking the saffron threads in warm cream helps release the color and the flavor of saffron. To heat the cream, place it in a microwave-proof bowl and microwave for about six seconds. Add the saffron and allow it to steep for a minute or so, then use as directed below.
4 garlic cloves, finely minced
2 tablespoons vegetable oil
2 ½ teaspoons crushed red pepper
¾ teaspoons saffron threads soaked in a tablespoon of warm heavy cream
1/2 cup heavy cream
1 teaspoon salt
2 lb salmon fillet, cubed into bite-sized pieces
In a bowl combine all the ingredients except the salmon.
Mix well. Add the salmon cubes and toss to coat.
Allow to marinate, refrigerated, for an hour.
Preheat to 350 F.
Place the salmon cubes on a foil-lined baking sheet in the pre-heated oven. Pour any leftover marinade over the cubes. Bake for about 15 minutes or until the cubes are cooked.
Turn off the oven and turn the broiler on to high. Broil the cubes for about 5 minutes. Gives a nice color to the salmon.
Remove from the oven.
Serve on a platter (you can add a toothpick to each piece).