Miso-Ginger Salmon with Coconut Lime Risotto
This week's recommendation features a bold fusion of savory miso and creamy coconut, creating a dish that is both sophisticated and comforting. It is the perfect way to elevate your weeknight dinner with vibrant flavors and a unique twist on classic risotto.
Ingredients
- Salmon fillets4 pcs
- White miso paste2 tbsp
- Honey1 tbsp
- Grated fresh ginger1 tsp
- Arborio rice300 g
- Coconut milk400 ml
- Vegetable broth500 ml
- Shallot, finely chopped1 pc
- Butter1 tbsp
- Lime (juice and zest)1 pc
- Fresh cilantro for garnish
Instructions
In a small bowl, whisk together the miso paste, honey, and grated ginger. Brush the mixture generously over the salmon fillets and let them sit for 10 minutes to absorb the flavors.
Heat butter in a large pan over medium heat. Sauté the finely chopped shallot until soft and translucent, then add the Arborio rice and toast it for 2 minutes while stirring.
Gradually add the vegetable broth and coconut milk one ladle at a time, stirring frequently. Wait until each portion of liquid is absorbed before adding more, until the rice is creamy.
While the risotto is simmering, sear the salmon in a non-stick pan over medium-high heat for about 3-4 minutes per side until the miso glaze is caramelized and the fish is cooked through.
Stir the lime zest and lime juice into the finished risotto to add brightness. Serve the salmon on top of the creamy rice and garnish with fresh cilantro.
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