lunch

Pan-Seared Salmon with Saffron Risotto and Blistered Asparagus

Name: Pan-Seared Salmon with Saffron Risotto and Blistered Asparagus
Ingredients: 6.5 oz (255 g) ATLANTIC SALMON PRIME FILLET, ATLANTIC SALMON; 1.9 cups (260 g) Japanese No1 Rice Cooked Rice; 7.6 oz (170 g) Broccoli, Cooked; 0.4 oz (14 g) Avocado, Hass, peeled, pit removed, raw; 1.3 tbsp (15 g) Extra Virgin Olive Oil; 1.3 pinch (0.1 g) Saffron threads; 1.3 clove (3 g) Garlic, minced; 0.6 cup (120 g) Vegetable Broth; 0.4 oz (14 g) Parmesan Cheese, grated; 1.3 tsp (5 g) Lemon, juiced; 0.4 tsp (3 g) Salt; 0.4 tsp (1 g) Black Pepper

Nutrition

934

kcal

Calories

Protein

126

Carbs

Fat

AI Insight

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Ingredients(12)

ATLANTIC SALMON PRIME FILLET, ATLANTIC SALMON6.5 oz (255 g)

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

Broccoli, Cooked7.6 oz (170 g)

Avocado, Hass, peeled, pit removed, raw0.4 oz (14 g)

Extra Virgin Olive Oil1.3 tbsp (15 g)

Saffron threads1.3 pinch (0.1 g)

Garlic, minced1.3 clove (3 g)

Vegetable Broth0.6 cup (120 g)

Parmesan Cheese, grated0.4 oz (14 g)

Lemon, juiced1.3 tsp (5 g)

Salt0.4 tsp (3 g)

Black Pepper0.4 tsp (1 g)

Instructions

Prepare the Risotto Base: In a medium saucepan, gently warm the vegetable broth with the saffron threads. Set aside. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.

Toast the Rice: Add the cooked rice to the skillet and stir to coat with the garlic oil. Toast for 1-2 minutes, stirring constantly, until the grains are slightly opaque and smell nutty.

Deglaze and Cook: Pour in about half of the warm saffron-infused broth. Stir continuously until the liquid is mostly absorbed. Continue adding broth, about 1/2 cup at a time, stirring until each addition is absorbed before adding the next. This process should take about 15-20 minutes, until the rice is creamy and al dente. You may not need all the broth.

Prepare the Salmon: While the risotto cooks, pat the salmon fillets completely dry with paper towels. Season generously on both sides with salt and black pepper.

Sear the Salmon: Heat the remaining 1 tablespoon of olive oil in a separate non-stick skillet over medium-high heat until shimmering. Carefully place the salmon fillets, skin-side down (if skin-on), into the hot skillet. Sear for 4-5 minutes, undisturbed, until the skin is deeply golden and crisp. Flip the salmon and cook for another 3-5 minutes, depending on thickness, until cooked through but still moist. The flesh should flake easily with a fork.

Blister the Asparagus: In the last 5 minutes of the salmon cooking, add the cooked broccoli florets (or asparagus, if using) to the salmon skillet, or a separate hot skillet with a touch of oil, and cook over high heat, stirring occasionally, until lightly charred and blistered.

Finish the Risotto: Once the rice is tender and creamy, stir in the grated Parmesan cheese and the lemon juice. Taste and adjust seasoning with salt and pepper if needed.

Plate: Spoon a generous portion of the saffron risotto onto each plate. Top with the seared salmon fillet. Arrange the blistered broccoli (or asparagus) alongside the salmon. Garnish with a few thin slices of fresh avocado and a final drizzle of good quality olive oil.