Broiled Salmon with Spring Onion Risotto
Broiled Salmon with Spring Onion Risotto
Broiled salmon with spring onion risotto is a delightful dish that marries the rich, flaky texture of salmon with the creamy, aromatic qualities of risotto. To prepare this culinary masterpiece, the salmon is typically seasoned with a blend of herbs, lemon juice, and olive oil, then broiled to perfection, creating a slightly crisp exterior while preserving its tender, moist interior.
The accompanying risotto is infused with the fresh, subtle flavor of spring onions, cooked slowly with Arborio rice, and gradually stirred with warm chicken broth until it reaches a luscious, creamy consistency. A splash of white wine and a sprinkle of Parmesan cheese elevate the dish, adding depth and complexity. This dish is not only a feast for the palate but also a visual delight, with the delicate pink of the salmon complemented by the fresh green of the spring onions. This meal not only tantalizes the taste buds but also offers a nutritious balance of protein, healthy fats, and carbohydrates, making it an ideal choice for a sophisticated and uniquely healthy dinner.
Broiled Salmon with Spring Onion Risotto
Ingredients:
4 salmon fillets
1 tablespoon olive oil
Salt and pepper, to taste
1 cup Arborio rice
4 cups vegetable broth
1 cup spring onions, finely chopped
1/2 cup white wine (optional)
1/2 cup grated Parmesan cheese
2 tablespoons butter
Fresh parsley, for garnish
Instructions:
Prepare the Salmon:
Preheat the broiler in your oven.
Line a baking sheet with aluminum foil and place the salmon fillets on it.
Drizzle olive oil over the fillets and season with salt and pepper.
Broil the salmon for about 6-8 minutes, or until cooked to your desired doneness.
Make the Risotto:
In a saucepan, heat the vegetable broth over medium heat and keep it warm.
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped spring onions and sauté until soft, about 3-4 minutes.
Add the Arborio rice, stirring to coat each grain with oil. Cook for about 2 minutes until the rice is slightly translucent.
If using white wine, pour it in now and stir until the liquid is absorbed.
Gradually add the warm vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding more. This process will create a creamy texture and take about 18-20 minutes.
Once the risotto is creamy and the rice is al dente, stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
Serve:
Place a generous serving of spring onion risotto on each plate and top with a broiled salmon fillet.
Garnish with chopped fresh parsley.
