[RightOnTheLeftCoast]

That recipe sounds great, AAM!

We often grill salmon (or better yet, sautee it in butter) just using a generous sprinkle of Paul Prudhomme's Seafood Magic.

Another, fancier way: poach it in inexpensive, unsweet champagne (Schloss Bieberich works well and is cheap at Trader Joe's) or a champagne/dry-white-wine mixture. Serve with a creamy saffron sauce (just make a thin white butter sauce and add saffron, stirring, until it's a bright color with abundant fragrance and taste) or buerre noir. Add yorkshire pudding on the side. Asparagus or broccoli go great with the saffron sauce. Then: Wow. I recommend a long walk afterwards.

[AnAmericanMother]

I'm going to try the poached salmon ("Certainly not, sir. This salmon was legally caught!" :-D ) It really sounds yummy. Not a big Yorkshire pud. fan, but dirty rice or rice pilaf should go o.k. Amen on the asparagus, but I'm the only one around here who likes them. I can barely get the anti-vegetarians in my house to eat green beans, even Gujarati-style sauteed with garlic and brown mustard seed (mmmmmmmm!)

I heard somewhere that you should heat saffron gently in a bare iron pan before using it. May have been in an Indian cookbook. Ever heard this anywhere? (Boy that stuff is expensive too, but a little goes a long way . . . )