Herb-Crusted Salmon with Mushroom Risotto
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By Koen Claes Rouire
Herb-Crusted Salmon with Mushroom Risotto
Updated at: Wed, 24 Jan 2024 16:36:49 GMT
Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
38
High
Nutrition per serving
Calories693.6 kcal (35%)
Total Fat26.6 g (38%)
Carbs66.8 g (26%)
Sugars6.8 g (8%)
Protein37.3 g (75%)
Sodium1628.5 mg (81%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Ingredients for Mushroom Risotto:
1 cupArborio rice
2 cupsAssorted mushrooms
porcini, shiitake, cremini, sliced
1Onion
finely chopped
2Garlic cloves
minced
4Vegetable stock
or chicken
½ cupWhite wine
½ cupParmesan cheese
grated
2 tablespoonsButter
olive oil
Fresh parsley
chopped
salt
pepper
Ingredients for Herb-Crusted Salmon:
3Salmon fillets
skin on
½ cupBreadcrumbs
¼ cupFresh herbs
parsley, dill, thyme),, finely chopped
1Lemon zest
Garlic powder
olive oil
salt
pepper
For Garnish:
Lemon butter sauce (optional):
Instructions
For the Risotto:
Step 1
In a large pan, heat olive oil over medium heat. Sauté onions until translucent, add garlic, and cook for another minute.
Step 2
Add the mushrooms and cook until they release their juices.
Step 3
Stir in the Arborio rice, coating it well with the oil and cook for 2 minutes.
Step 4
Pour in the white wine and let it simmer until it's almost fully absorbed.
Step 5
Gradually add the stock, one cup at a time, stirring continuously. Wait until each addition is almost fully absorbed before adding the next.
Step 6
Once the rice is cooked al dente and creamy, stir in the butter and Parmesan cheese. Season with salt and pepper. Keep warm.
For the Salmon:
Step 7
Preheat the oven 200°C.
Step 8
Combine breadcrumbs, chopped herbs, lemon zest, garlic powder, salt, and pepper in a bowl.
Step 9
Brush the salmon fillets with olive oil and press the herb mixture onto the top of each fillet.
Step 10
Place the salmon on a baking sheet lined with parchment paper, skin-side down.
Step 11
Bake for about 10 -12 minutes, or until the crust is golden and the salmon is cooked to your liking. Don't overcook the fish!
For the Lemon Butter sauce (optional):
Step 12
Start the sauce with a white wine reduction, adding shallots and a bay leaf for depth, then whisk in the butter to create an emulsified, silky finish.
Step 13
Incorporate finely chopped chervil or chives for a fresh, herbaceous note in the sauce.
To Serve:
Step 14
Spoon a generous portion of risotto onto each plate.
Step 15
Place a herb-crusted salmon fillet on top.
Step 16
Garnish with chopped chives or parsley, and drizzle with lemon butter sauce if desired.
For the sides (optional):
Step 17
Lightly sautée or grill some asparagus tips in some olive oil. Season with course salt and pepper.
Step 18
Make Parmesan crisps in the oven for a crunchy, cheesy element that can be used as a garnish or side.
Step 19
Caramelized Fennel: Caramelized fennel with a dash of orange zest can add a sweet and aromatic touch, balancing the savory notes of your dish.
Notes
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