Salmon Risotto easily becomes a unique dish, it is very nutritious and tasty. You may know that salmon offers an intense flavor and rice is very grateful to adopt the exquisite flavors with which it is accompanied.

From a nutritional point of view, there is no doubt that it is a fish that stands out for its high content of omega-3 fatty acids, while gastronomically and culinary it stands out for its delicious flavor and texture. In fact, healthy recipes with salmon surprise precisely for that reason: for being a light, healthy, and extremely delicious fish.

But in order to enjoy the main properties of salmon you must bear in mind that it is best to grill, poach or roast it and avoid frying it. Why? Basically, because overcooking has a negative influence when it comes to oxidizing its essential fat content so that ultimately the salmon ceases to be so beneficial.

Benefits of salmon:

• Among the most important benefits of salmon is its high content of omega-3 fatty acids, healthy fats that, among other things, help to take care of the heart and keep our cardiovascular system and arteries in an optimal state.
• Among other things, it helps to protect us from strokes and heart disease, while helping us to maintain brain health. Besides being a beneficial fish for lowering high cholesterol.
• Thanks to these heart-healthy benefits, it is a fish that helps lower high blood pressure levels.

Salmon risotto recipe

Lovers of this fish will really enjoy the risotto with salmon recipe. If you like risotto, do not hesitate to try it.

Notes

• Arborio rice must be washed well before cooking. The easiest way is to put it in a colander under cold water and wait until the water runs clear. This way you will eliminate the starch.
• This is a dish that the English make for breakfast or dinner usually with smoked fish, but with fresh salmon, it is very tasty and in Spain, it is easier to obtain. If you prefer you can make it with other fish.
• It is usually served with hard-boiled eggs, but if you want to add a more refined touch change the chicken eggs for quail eggs.

Ingredients

• 12 oz of RiceSelect® Arborio Rice.
• 1.5 liters of seafood or fish broth (approximately).
• 1 leek.
• 2 cloves of garlic.
• 200 milliliters of white wine.
• 4 slices or loins of fresh salmon.
• 3.5 oz of peas.
• ½ tbsp ground ginger.
• ½ tsp ground mustard.
• ½ tsp turmeric.
• 1 tbsp coriander grains.
• ½ tsp pepper.
• ½ tbsp dried parsley.
• olive oil.
• salt.
• 2.8 oz of Parmesan cheese.

Elaboration

Tips for cooking salmon risotto

If you want your risotto to be perfect you have to stir it constantly once you wet the rice with the broth. The particularity of risotto is that it comes out creamy and this is achieved by making the rice grains rub together and release the starch, which will bind the cooking liquid.

1. Clean the salmon loins of skin and bones and cut them into cubes. Peel and chop the leek and garlic cloves, wash and drain the rice, and heat the broth in a saucepan, although you can also do it in the microwave.

2. Put a large pan on the fire with a little olive oil, and sauté the leek over medium heat until tender. Then add the garlic and sauté for a couple of minutes more. Add the rice and toast until the grains start to become transparent, then pour the wine and let the rice absorb it.

3. Add the peas and the spices and start adding the hot broth glass by glass, pour the first one and let it cook until the rice has absorbed it while stirring with a wooden spoon or spatula assiduously so that it acquires the creamy texture.
Repeat the operation with the rest of the broth, do not add the next glass until the previous one has been absorbed, and do not stop stirring the rice.
Before pouring the last glass of broth, add the salmon cubes, they do not need much cooking, and this way we avoid it getting too dry. After adding all the broth and before the rice has absorbed all the broth, add the Parmesan cheese and mix well to butter the rice.


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Image 1: Katrin Gilger, CC BY-SA 2.0, via Wikimedia Commons