Lunch · Italian · 15 min
Pan-Seared Salmon with Saffron Risotto and Charred Zucchini Ribbons
- Calories
- 979
- Protein
- 54g
- Carbs
- 113g
- Fat
- 34g
Ingredients
- 199.2 g atlantic salmon fillet
- 348.3 g arborio rice
- 0.6 cup vegetable broth
- 1.2 pinch saffron threads
- 2.5 clove garlic
- 150 g zucchini
- 35 g avocado
- 1.2 tbsp extra-virgin olive oil
- 0.6 each lemon
- 2.5 tbsp parsley
- 0.25 tsp salt
- 0.25 tsp black pepper
Method
- 01Shave the zucchini into long ribbons using a vegetable peeler, discarding the center core. Set ribbons aside.
- 02Heat half of the olive oil in a medium saucepan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add cooked arborio rice, vegetable broth, and saffron threads. Bring to a simmer, cover, reduce heat, and cook for 10-15 minutes until creamy. Stir in lemon zest and half the chopped parsley, then season with salt and black pepper.
- 03Pat salmon dry and season generously with salt and pepper. Heat remaining olive oil in a skillet over medium-high heat. Place salmon skin-side down and sear for 4-5 minutes until skin is golden brown and crisp. Flip and cook for 2-3 minutes until opaque and flaking, reaching an internal temperature of 145°F (63°C). Set salmon aside to rest.
- 04In the same skillet over high heat, char zucchini ribbons for 1 to 2 minutes until lightly blackened but still tender-crisp.
- 05Spoon saffron risotto onto a plate, top with seared salmon, arrange charred zucchini ribbons around the sides, and top with sliced avocado. Finish with fresh lemon juice and remaining chopped parsley.
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