A while back, I had dogeared this recipe from Mark Bittman’s How to Cook Everything that used a cream based saffron sauce with white fish. A few weeks ago, I had decided to throw Mr. Bittman’s wise sauce/fish pairing suggestion aside; I took a chance and made this dish using salmon. I am the first to admit that it simply wasn’t a success. This saffron sauce needs to be the star of the show, and salmon rarely wants to share the spotlight. As with almost any other time you that put two divas in the same show together, there was very little working together.
The next day for our lunches, I had made some chicken and rice and upon seeing my poor, neglected saffron sauce in the fridge – I suddenly became overcome with regret at my fish hubris. In that moment, I decided that what this bootleg bento box needed was a dollop of bright yellow saffron. I have to say, I definitely ate well for lunch that day.