Togarashi-Crusted Salmon with Black Garlic Risotto
Elevate your Week 31 dining with this bold fusion of Japanese spices and creamy Italian technique. The fermented sweetness of black garlic creates a deeply savory depth that perfectly complements the zesty, seared salmon crust for a truly unique experience.
Ingredients
- Salmon fillets4 pcs
- Shichimi Togarashi spice2 tbsp
- Arborio rice300 g
- Black garlic cloves, mashed6 pcs
- Shallots, finely chopped2 pcs
- Vegetable stock, warm1 l
- Dry white wine100 ml
- Butter30 g
- Parmesan cheese, grated50 g
- Olive oil2 tbsp
- Baby spinach100 g
Instructions
In a large pan, sauté shallots in olive oil until translucent. Add the Arborio rice and toast for 2 minutes until the edges are slightly clear.
Deglaze the pan with white wine. Gradually add the warm vegetable stock one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
While the rice cooks, pat the salmon dry and press the Shichimi Togarashi spice firmly onto the flesh side of each fillet.
Heat oil in a separate non-stick pan over medium-high heat. Sear the salmon crust-side down for 3-4 minutes, then flip and cook for another 2-3 minutes until just opaque.
Once the rice is al dente, fold in the mashed black garlic, butter, parmesan, and baby spinach. The risotto should turn a beautiful dark, earthy color.
Plate the creamy black garlic risotto and place the spicy seared salmon on top. Garnish with a few extra flakes of Togarashi if desired.
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