There is an inherent richness that saffron imparts on any dish it is added to.  Not only a rich and fragrant flavor, but a rich yellow hue that is unmistakable.  Saffron threads are actually the stamen of the crocus flower, and are the hue behind fragrant yellow rice and the yellow spice associated with chicken in a Spanish paella dish.

For this recipe, I decided to make a simple vinaigrette with quartered cherry tomatoes, sherry vinegar, garlic, oil and a pinch of saffron threads.  Allow the vinaigrette to rest for about an hour before using it; this way, the flavor gets into the tomatoes and the vinaigrette itself, but also because this time allow the garlic and tomatoes to slightly macerate and become infused with these flavors as well.  This vinaigrette is not only lovely over a grilled salmon filet, but is a lovely addition to any simple green salad, a plate of steamed asparagus, or even a topping for grilled chicken breasts.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: fish, garlic, grilled fish, grilled salmon, saffron, saffron vinaigrette, salmon, sherry vinegar, sockeye salmon, tomato-saffron vinaigrette, tomatoes, vinaigrette