Risotto with Seared Salmon and Prawns


Risotto…….a dish of rice cooked in stock and served variously with tomatoes, cheese, chicken, seafood and more….There are thousand of ways how to cook risotto, It actually depends on the broth you prefer. I prefer seafood. This is the most tasteful and flavourful to cook this dish. I remember when I was watching an episode of jaime oliver(famous chef), He cooked a risotto exactly the same procedures I usually make. Using seafood as his base stock and shrimps as his meat. So now, I am very happy to share to you this recipe. Tips on making risotto – never let go of stirring while cooking, you will loose its creamy texture once you stop stirring…………Did you know that salmon is an excellent source of omega-3 fatty acids. The Omega-3 fatty acids in salmon will help lower your cholesterol. Usually the first thing doctors recommend after a heart attack is to lower your bad cholesterol levels. While salmon is lowering your bad cholesterol it is also raising your good cholesterol. Salmon can also help repair heart damage and strengthen the heart muscles. Salmon also helps lower your blood pressure and even prevent hardening of your arteries which will lessen your chances of having a heart attack.

Ingredients: good for sharing

For seared salmon and prawns

  • 3 tbsp olive oil
  • 6 pieces king prawns
  • 250 grams salmon belly (bone out)
  • salt and pepper
  • 1/2 tsp rosemary
  • 1 tbsp seasoning soy sauce
* rub all ingredients except olive oil evenly to salmon and prawns. for at least 15 minutes before cooking.
For risotto:
  • 2 tbsp olive oil
  • 6 pcs mussels on shells (shells cleaned)
  • 3 cloves minced garlic
  • 1 cup arborio rice
  • 1 small white onions chopped
  • 1 tsp saffron
  • 1/2 cup tomato sauce
  • salt & pepper
  • dash of dried marjoram
  • dash of dried thyme
  • 1 tbsp sour cream
  • 2 cups water
Dressing: sweet chilli and mayonnaise( 1 cup mayonnaise, salt & pepper and 1/2 cup sweet chilli sauce)
Procedures:
  • In a sauce pan, add water and mussels. boil until mussels are opened. set aside, remove mussels shell and save broth.
  • In a sauce pan, heat oil and saute garlic and onions, add in arborio rice and simmer for 5 minutes by continues stirring. then add in tomato sauce and herbs. add in 1 cup soup stock first. then cook for another 5 minutes. depending on your desired thickness add little by little of your broth, some prefer their risotto a little bit dry, some prefer wet.  then stir- in sour cream and remove from fire. adjust your taste by adding salt & pepper.
  • In a non-stick metal pan, heat oil and seared salmon and prawns on both side. Then place in an oven at 180 degrees celsius for 5 minutes.
  • Using your imagination, assemble plate with risotto and seared salmon and prawns.
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About nors

a simple person who loves to cook!! .....so ride with me as we explore ........"a journey to different cuisines"

Posted on October 27, 2011, in Mains, Seafoods and tagged , , , . Bookmark the permalink. Leave a comment.

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