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Salmon and Miso Risotto

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Salmon and Miso Risotto

with green beans, grana padano and lemon

Informations supplémentaires
30 min. | 673 kcal | easy | Favorite | Printable version
1. Setup Chop the garlic. Zest the lemon and cut it in half.
2. Make the broth In a pot, add the bouillon cube, the miso paste and 4 2P | 6 3P cups of water. Bring to a boil. Lower the heat and keep warm.
3. Make the risotto In a pan, over medium heat, add a drizzle of olive oil. Add the rice, the garlic and sauté for 1-2 minutes. Gradually add the hot broth, about 1/3 cup at a time, until the rice has absorbed all of the broth. The process will take about 15-20 minutes.
4. Cook the salmon In a pan, over medium-high heat, add a drizzle of olive oil. Season the salmon fillets with salt and pepper. Add the salmon to the pan and cook for about 4-5 minutes on each side or until the desired doneness. Remove from the pan and break into pieces.
5. Assemble Add the green peas, the grana padano, the salmon pieces, the lemon zest and the juice of half a lemon. It is possible to leave everything in the center of the table like a salad bar and let everyone help themselves! Mix well and season with pepper.
6. Plate your dish Serve the salmon risotto. Bon apétit!
2unitSalmon Fillets
180gCalrose Rice
1unitLemon
30mlMiso Paste
1unitVegetable Broth Cube(s)
60gGrana Padano Cheese
120mlGreen Peas
1unitGarlic Clove(s)
What you need Pans, Pot.
673 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 70g
23%
fat 24g
37%
cholesterol 87mg
29%
fiber 5g
20%
protein 41g
saturated 7g
35%
sodium 2375mg
99%
sugar 3g
trans 0g