Salmon, Saffron Vinaigrette & Aubergine – The Sea, The Sea Online
Make a little pouch with aluminium foil and place the saffron inside. Fold the pouch over so the saffron is covered and place in the oven for 3 minutes at 170ºC
Ingredients
- 720g of salmon loin
- 1g of saffron filaments
- 350 ml of olive oil
- 180 ml of rice vinegar
- 3 aubergines
- 1 garlic clove
- 150 ml of white wine
- Fine table salt
- Sea salt to season
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