Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
- 1 lb skinless salmon fillets
- Kosher salt
- Flour for dusting
- 2 T. olive oil
- 1 T. butter
- 1 T. white wine vinegar
- 1 T. water
- Pinch of saffron
- 2-3 slices of white bread, crusts removed
- 3-4 finely chopped garlic cloves
- 2 egg yolks
- 1/4 t. chile powder
- 1/2 cup olive oil
- Salt and pepper to taste
Using your sharpest knife, slice cutlets from the salmon fillet on the bias with one motion. Do not saw them off. I like mine about 1/4 to 3/8 inch thick. They should be pretty thin, like chicken or veal cutlets.
Salt the salmon and set in the fridge.
Make the rouille. Heat the water, vinegar and saffron in a microwave for 30 seconds. Mix well until you have a very yellow liquid.
Cut the white bread into chunks and then pour the saffron mixture over them in a large bowl. Mix well and make sure you get all the saffron -- it's expensive!
Put the bread mixture into a food processor and then add the garlic, egg yolks and chile powder. Buzz it for about 30 seconds. Scrape down the sides. Buzz it again on low power, then drizzle in the olive oil slowly.
Pour the sauce, which should be like thick mayo, into a bowl and refrigerate. You will use this on the side when serveing.
Cook the salmon. Dust the salmon cutlets in flour. Put the butter and olive oil in a large frying pan and heat them over high heat. Swirl the two around to combine.
After about 1-2 minutes, add the salmon to the pan -- give them plenty of room. Do not overcrowd.
Let them cook for 2 minutes over medium-high heat, then carefully flip them once and cook for another minute.
Serve with some sauteed veggies, potatoes or crusty bread, and the rouille. I like a lush white like a Roussane or Torrontes or a white Cote du Rhone, or a full rose from Spain, southern France or California.