Grilled salmon with saffron risotto and zucchini
Saffron works perfectly with fish. I seasoned this salmon fillet delicately, because in this dish it‘sthe risotto thatshould stand out. This meal is really delicious, delicate, flavourful and well-liked by kids.
This dish is also very quick to make, you do not have to stir the risotto too often, just cook on a low heat, and while it’s cooking you can prepare salmon and zucchini.
Perfect as an everyday dish, simple family dinner but it’s also well-suited for an elegant dinner – it looks so lovely on a plate.
Ingredients
→ fish:
2 salmon fillets, about 300g / 11 oz
1 heaped teaspoon Herbes de Provence (or a combination of dried rosemary, basil, oregano and thyme)
1 tablespoon frying oil
salt and black pepper, to taste
→ zucchini:
1 small zucchini, cut into 5mm / 0.2 inch slices
1 tablespoon frying oil
salt and black pepper, to taste
→ risotto:
2 shallots / small onions, 60g / 2.1 oz, diced
2 small cloves garlic, cut into thin slices
1 tablespoon frying oil
100g / 3.5 oz risotto rice, arborio / carnaroli / bomba
4 tablespoons dry white wine, 60ml
350 ml vegetable broth
a pinch of saffron, ½ of 0.12g package
2 heaped tablespoons grated Parmesan cheese
salt and black pepper, to taste
Instructions
→ marinate the fish:
Pat the salmon dry between paper towels, season with salt, pepper and Herbes de Provence mixed with 1 tablespoon of frying oil.
→ risotto:
Add rice to the broth and stir several times with a spoon, strain through a fine-mesh strainer, reserve the broth (!).
In a wide and shallow pot heat up the oil, add the onion and cook on low heat about 10 minutes. Add the garlic and cook for 30 seconds.
Move the onion and garlic to the side of the pan (so that they don’t cook) and add the well-drained rice, turn heat up to medium high and cook for 2 minutes, until the edges become translucent and the rice is slightly golden.
Mix the rice with onion and garlic, then add the wine, cook for 30 seconds until the wine evaporates completely.
Add the broth (it can be cold) and saffron, mix well, bring to a boil, cover, turn down to the lowest heat and cook for 15 minutes, stir once during this time.
Remove the pot from the heat, add the parmesan cheese, season with salt and pepper to taste. Serve right away, preferably on warm plates (they can be warmed up in the oven) .
→ zucchini + salmon:
While the risotto is cooking - grill the salmon and the zucchini on the grill pan (of course you can also cook them on a regular pan).
Season the zucchini with salt and pepper. Heat 1 tablespoon of oil in a grill pan and grill the zucchini slices for 2 minutes on each side over medium heat. Zucchini should be browned (but not black and burned), tender but also have a bite to it.
Heat another tablespoon of oil, cook the salmon on medium heat for 2 minutes on each side, until the fish is cook through (to your preffered doneness).
Serve the salmon with risotto and zucchini.
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