lunch

Pan-Seared Salmon with Saffron Risotto and Charred Zucchini Ribbons

Name: Pan-Seared Salmon with Saffron Risotto and Charred Zucchini Ribbons
Ingredients: 7.3 oz (283 g) ATLANTIC SALMON PRIME FILLET, ATLANTIC SALMON; 1.9 cups (260 g) Japanese No1 Rice Cooked Rice; 1.2 medium (about 150 g) Squash, zucchini, raw; 0.2 medium (about 35 g) Avocado, Hass, peeled, pit removed, raw; 1.2 tbsp (15 g) Extra virgin olive oil; 2.5 cloves (6 g) Garlic, minced; 0.6 cup (120 ml) Vegetable broth; 1.2 pinch Saffron threads; 0.6 lemon Lemon, juice and zest; 2.5 tbsp Fresh parsley, chopped; to taste Salt and freshly ground black pepper

Nutrition

936

kcal

Calories

Protein

126

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(11)

ATLANTIC SALMON PRIME FILLET, ATLANTIC SALMON7.3 oz (283 g)

Japanese No1 Rice Cooked Rice1.9 cups (260 g)

Squash, zucchini, raw1.2 medium (about 150 g)

Avocado, Hass, peeled, pit removed, raw0.2 medium (about 35 g)

Extra virgin olive oil1.2 tbsp (15 g)

Garlic, minced2.5 cloves (6 g)

Vegetable broth0.6 cup (120 ml)

Saffron threads1.2 pinch

Lemon, juice and zest0.6 lemon

Fresh parsley, chopped2.5 tbsp

Salt and freshly ground black pepperto taste

Instructions

Prep the Zucchini: Using a vegetable peeler, create long ribbons from the zucchini, discarding the seedy core. Set aside.

Start the Risotto: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it. Add the cooked rice and stir to coat.

Infuse with Saffron: Pour in the vegetable broth and add the pinch of saffron threads. Stir well. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, until the rice is tender and creamy. Season with salt and pepper.

Sear the Salmon: While the risotto simmers, pat the salmon fillets completely dry with paper towels. Season generously on all sides with salt and freshly ground black pepper. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Carefully place the salmon fillets, skin-side down (if skin-on), in the hot skillet. Sear for 4-5 minutes, until the skin is deeply golden brown and crispy. Flip the salmon and sear the other side for 2-3 minutes, or until cooked to your desired doneness. Remove from skillet and let rest for 5 minutes.

Char the Zucchini: While the salmon rests, add the zucchini ribbons to the same skillet (wipe out any excess oil if needed) over high heat. Cook for 1-2 minutes per side, until lightly charred and slightly tender but still vibrant green. You want them to have a little bite, not be limp.

Assemble and Serve: Stir the lemon zest and half of the chopped parsley into the finished risotto. Spoon a generous portion of the saffron risotto onto each plate. Top with a seared salmon fillet. Arrange the charred zucchini ribbons artfully over and around the salmon. Squeeze fresh lemon juice over the salmon and garnish with the remaining parsley. Serve immediately.