Living in Northern California, salmon is one of the favorite local things to have. It is best if you can get ocean-caught, versus fish-farmed. Anne Rosenweig’s carrot risotto recipe adds a fusion of Italian rice and Thai spices that bring out the flavors of the fish. This broiled salmon dish is perfect for a romantic dinner, special occasion, or a delicious weekday meal.
For 2 people
- 3/4 cup - Arborio rice
- 3/4 cup - Carrot juice
- 1/4 cup - Low sodium vegetable broth
- 1/2 cup - Hot water -- or as needed
- 1 small - Bay leaf
- 3 slices - Ginger -- to taste
- 1/4 teaspoon - Red Thai curry paste
- 1 small - Shallot -- peeled and minced
- 2 teaspoons - Olive oil
- 2 tablespoons - Thinly sliced green onions
- 1 tablespoon - Chopped fresh cilantro -- or more
- 7.5 ounces - Salmon fillets -- skin removed
- 6 ounces - Broccolini -- prepared
- In a small saucepot, over high heat, bring carrot juice, stock, bay leaf and several thin slices of peeled ginger to a boil. Take out 3 tbs. hot stock mixture and put in small bowl; dissolve curry paste in it. When this is completely smooth, add to stock mixture in saucepot.
- In a large saute pan over medium heat, warm olive oil. Stir in shallots and cook slowly for 2 minutes. Do not allow shallots to brown. Stir in rice and coat grains with oil.
- Remove bay leaf from stock mixture, then slowly add stock mixture to rice, 1/3 at a time, stirring and allowing rice to absorb liquid before more is added. If more liquid is needed to cream the rice, add very hot water or more broth. When rice al dente and creamy, stop adding liquid.
- Stir scallions and cilantro into the rice; season to taste with salt and pepper. Keep warm.
- Boil broccolini in plenty of salted water for 5-6 minutes.
- While broccolini is cooking, grill or saute salmon fillet until medium rare (4 to 5 minutes).
- To serve, cut salmon into two portions (if necessary). Arrange attractively on plate or pasta bowl with risotto and broccolini. Garnish rice.
This flavorful and healthy dish is a perfect way to serve up salmon. Salmon is a source of healthy omega-3 fatty acids, and the carrot risotto and broccolini offer a delightful flavor and texture contrast. Serve it with tea and a lemon ice dessert for a delicious meal that’s sure to please.