Poached Salmon With Saffron Sauce

• 18 teaspoon crushed saffron thread (about 12 threads)
• 9 tablespoons unsalted butter, divided
• 12 cup minced fennel bulb, fronds reserved
• 1 large shallot, minced
• 24 ounces skinless boneless Norwegian salmon fillets
• kosher salt & freshly ground black pepper, to taste
• 24 mussels
• 1 cup white wine
• 3 tablespoons dry white vermouth
• 1 tablespoon minced fresh chives
• 1 tablespoon minced fresh flat leaf parsley
• 1 tablespoon minced fresh tarragon leaves

1. Heat oven to 225.
2. Combine saffron and 1 1/2 cups warm water in a small bowl; set aside.
3. Grease a 10" straight-sided skillet with 1 tablespoons butter.
4. Arrange fennel and shallots in bottom of skillet.
5. Season salmon with salt and pepper; arrange in skillet.
6. Scatter mussels around filets; pour the reserved saffron liquid and the wine around the salmon.
7. Cover and bring to a boil, reduce heat to medium-low, and cook until the mussels open, about 3 minutes.
8. Remove pan from heat; set aside, covered, to let steam until salmon is cooked through, about 3 more minutes.
9. Using a metal spatula, transfer fish and mussels to a baking sheet, and transfer baking sheet to oven.
10. 2.
11. Return skillet to high heat; add vermouth and bring to a boil.
12. Whisk in remaining butter 1 tablespoons at a time.
13. Remove pan from heat and stir in chives, parsley, and tarragon.
14. Season broth with salt.
15. Divide fish and mussels between 4 bowls and spoon broth over top.
16. Garnish fish with reserved fennel fronds.

saffron thread, unsalted butter, fennel bulb, shallot, kosher salt, mussels, white wine, fresh chives, flat leaf parsley, tarragon

Taken from www.food.com/recipe/poached-salmon-with-saffron-sauce-504602 (may not work)