Saffron And Lemon Brined Salmon

• 6 cups water
• 1/2 tsp saffron threads, crushed between your fingertips
• 1/4 cup each sugar, coarse salt
• 2 tbl extra virgin olive oil
• 1 tsp fennel seeds
• 1 small lemon very thinly sliced
• 5 salmon fillets about 5 oz each
• 1 1/2 tsp lemon oil or extra virgin olive oil
• 3 tbl chopped fresh parsley and chives

1. Heat 1 cup of water and saffron threads in a large glass bowl in the microwave on high for 1 1/2 minutes. Let steep 15 minutes. Stir in remaining 5 cups cold water, sugar, salt, olive oil, fennel seeds and lemon slices. Stir until sugar dissolves.
2. Add salmon fillets; set aside at room temperature 1 hour or refrigerate 2 hours.
3. Heat a charcoal grill for direct grilling or a gas grill to medium. Remove salmon from brine; discard brine. Place salmon directly over the heat source; cook, turning once, until fish almost flakes easily, about 4 minutes each side. Drizzle each fillet with lemon, sprinkle with herbs.

water, saffron threads, sugar, olive oil, fennel seeds, lemon very, salmon, lemon oil, parsley

Taken from www.epicurious.com/recipes/member/views/saffron-and-lemon-brined-salmon-50024445 (may not work)