Lunch · Italian · 10 min
Pan-Seared Salmon with Saffron Risotto and Blistered Asparagus
- Calories
- 934
- Protein
- 46g
- Carbs
- 126g
- Fat
- 29g
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
Method
- 01Prepare 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.
- 02Toast 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.
- 03Deglaze 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.
- 04Prepare 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.
- 05Sear 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.
- 06Blister 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.
- 07Finish 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.
- 08Plate: 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.
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