Poached Salmon with Saffron Sauce and Mussels Recipe

Ingredients

• I learned was that in order to produce a single pound or 450 grams of Saffron
• Grease a 10" straight-sided skillet with 1 tbsp. butter. Arrange fennel
• and shallots in bottom of skillet. Season salmon with salt and pepper; arrange
• in skillet. Scatter mussels around filets; pour the reserved saffron liquid and
• the wine around the salmon. Cover and bring to a boil, reduce heat to
• medium-low, and cook until the mussels open, about 3 minutes. Remove pan from
• heat; set aside, covered, to let steam until salmon is cooked through, about 3
• more minutes. Using a metal spatula, transfer fish and mussels to a baking
• Whisk in remaining butter 1 tbsp. at a time. Remove pan from heat and stir in
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