Miso-Honey Salmon with Zesty Coconut Risotto
Elevate your dinner game with this bold fusion of savory Japanese miso and tropical Thai-inspired coconut risotto. It's a perfect balance of salty, sweet, and tangy flavors that brings a restaurant-quality experience right to your kitchen for Week 28.
Ingredients
- Salmon fillets4 stk
- White miso paste2 tbsp
- Honey1 tbsp
- Soy sauce1 tbsp
- Arborio rice300 g
- Full-fat coconut milk400 ml
- Vegetable broth500 ml
- Lime (juice and zest)1 stk
- Shallots, finely minced2 stk
- Fresh ginger, grated1 tbsp
- Fresh cilantro1 handful
Instructions
In a small bowl, whisk together the white miso paste, honey, soy sauce, and half of the grated ginger until the mixture is smooth and well combined.
Heat a splash of oil in a pot over medium heat. Sauté the shallots and the remaining ginger until soft. Add the Arborio rice and toast for 2 minutes while stirring constantly.
Combine the coconut milk and vegetable broth. Gradually add this liquid to the rice one ladle at a time, stirring frequently until each portion is absorbed before adding the next. Continue until the rice is creamy and tender.
Brush the salmon fillets generously with the miso-honey glaze. Pan-fry in a non-stick skillet over medium heat for 4-5 minutes per side until the glaze is caramelized and the fish is cooked through.
Remove the risotto from heat and stir in the lime juice and zest. Serve the creamy risotto in shallow bowls, top with the glazed salmon, and garnish with fresh cilantro.
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