Crispy-Skinned Salmon Fillets with Saffron Shellfish Sauce and Dill

• 6 salmon fillet steaks (150 g each)
• ¼ red bell pepper
• ¼ green bell pepper
• 2 tomatoes
• 2 red onions
• 4 shallots
• 6 tablespoons olive oil
• 30 cl dry white wine
• ½ litre Bouchot mussels
• 300 g scallops
• 20 large clams
• 25 cl liquid cream
• 2 saffron pistils
• 1 bunch dill
• Salt and ground pepper

• Preparation time: 30 minutes
• Cooking time: 25 minutes

Instructions

1. Peel and finely chop the red onions. Core the bell peppers, wipe clean, and cut into small dice. Wash the tomatoes, cut in half, remove the seeds, and dice the flesh. Peel and finely chop the shallots.
2. In a skillet, heat 3 tablespoons olive oil. Add the onions, followed by the diced peppers and tomatoes. Sauté over high heat. Season with salt and pepper. Set aside.
3. Scrape, trim, wash, and drain the mussels. Wash the clams and cook for 1 to 2 minutes over high heat until they open.
4. In a saucepan, combine the wine and chopped shallots. Add the mussels, cover, and cook over high heat until they open. Drain and strain the juice.
5. In a skillet, sauté the scallops in 1 tablespoon olive oil.
6. In a deep dish, combine the sautéed vegetables, mussels, scallops, and clams. Cover with foil and keep warm in a bain-marie.
7. Brush the salmon steaks with olive oil. Place skin-side down on a hot grill and cook 7 to 8 minutes until the skin is crispy.
8. Reduce the strained mussel juices for 5 minutes. Whisk in the saffron and cream. Simmer 2 minutes. Adjust seasoning and add finely chopped dill.
9. Coat warm plates with sauce. Place salmon in the center and scatter seafood and vegetables over top.
10. Serve immediately.