Salom in creamy saffron sauce with asparagus and artichokes

Sauce for the Gods

This is not my recipe but it is amazing, I think it was made for the gods. I removed the capers because I'm not a fan of them, and the original recipe called for fish stock, I honestly didn't have any, so I used what I had; chicken stock. I had fish sauce so I used a teaspoon. Please try it, you will love it.

INGREDIENTS    

• 1 tablespoon extra virgin olive oil
• 4  skinless salmon fillets
• 1 large  shallot, finely chopped
• 1 garlic clove, crushed
• (1/2 cup) white wine
• (3/4 cup) chicken stock
• Large pinch of Saffron tendrils
• (1/2 cup) reduced-fat thickened cream
• 1 bunch asparagus, trimmed, halved
• 1 jar artichokes in brine, drained
• Fresh continental parsley leaves, to serve
• Crusty bread

    Step 1
Heat half the oil in a large frying pan over medium-high heat. Season the salmon. Cook, turning halfway, for 2 minutes or until golden. Transfer to a plate. 

    Step 2
Heat remaining oil in the pan over medium-low heat. Add the shallot and garlic and cook, stirring, for 2 minutes or until soft. Add the wine and simmer for 2 minutes. Add the stock and saffron and simmer, stirring occasionally, for 3 minutes. 

    Step 3
Stir in the cream, asparagus, artichokes and baby capers. Add the salmon to the pan and simmer for 4-5 minutes or until the salmon is just cooked through. Sprinkle with the parsley. Serve with bread.