Salmon risotto

Thanks to its high protein content, omega 3 fatty acids, and vitamin D, salmon is one of the healthiest fish species. I combined it with brown rice, peas, and broccoli risotto and got a delicious, nutrient-rich dish. Try the recipe.

Preparation time: 45 minutes
Servings: 2-3

2 tbsp olive oil
300 g salmon, skin and bones removed (2 small fillets)
1 pinch of salt
1 pinch of black pepper
1 leek, finely chopped
1 garlic clove, mashed
1 handful parsley leaves, finely chopped + more for decoration
1 cup brown rice
2 ½ cup vegetable broth
½ head of broccoli, chopped into florets
¾ cup green peas
3 tbsp coconut cream
½ lemon, juice, and grated peel

1. Heat 1 tbsp of olive oil in a deeper pan at moderate temperature. Season the salmon on both sides with salt and black pepper. Fry for 5 minutes on one side, then turn and fry for 4-5 minutes. Remove salmon from the pan and cover to keep warm. Frying time depends on the size of the salmon fillet.
2. Add the remaining olive oil into the pan with leek and garlic. Simmer for 3-4 minutes or until leek softens.
3. Add brown rice and vegetable broth. Leave to boil, lower the temperature and cook for about 45 minutes. Then add broccoli and peas, and cook for another 10 minutes.
4. Remove from the heat, then mix coconut cream, parsley leaves, and lemon juice. Add salmon into the pan, and sprinkle with grated lemon peel and a few parsley leaves.
5. Serve and enjoy.

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