SAUCE & GARNISH
Preheat oven to 225º. Slice apple to thin roundels and arrange slices on a metal baking sheet. Bake until apples are dried and edges curl up. Blanch and cool dill, cilantro, baby spinach, green chili, and chives. Puree by adding cream and set side in a pan. Bring to a quick boil (3 to 4 minutes) on medium heat. Add salt, lemon juice, and zest. Whip mixture and set aside.
Cut salmon to equal pieces. Season with saffron, chili, salt, and crushed coriander. In a medium heat, non-stick pan, add oil and butter. Sear salmon each side for about a minute and serve over sauce. Garnish with apple crisps.