Garam Masala Scented Risotto with Seared Salmon
Servings
2Serving size
about 2 cups risotto with 4 ounces salmonThis recipe can be multiplied or divided by 2. This recipe does make good leftovers, but reheat very gently.
Ingredients
| 1 tsp. Olive oil |
| 1 tsp. Garam masala |
| 1 medium White onions (diced) |
| 2 clove Garlic, raw (minced) |
| 1/2 cup Arborio rice |
| 1/4 cup Lite Coconut Milk |
| 2 cup Water |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 Tbsp. Stonewall Kitchen Hot Pepper Jelly (or the pepper jelly of your choice) |
| 2 Tbsp No salt added vegetable stock (or no salt added chicken stock) |
| 1 spray Spray olive oil |
| 8 Ounces Fresh atlantic salmon (2 4-ounce filets) |
| 1 ounce Parmesan cheese (grated) |
Instructions
After the spice has cooked for about 2 minutes add the onion and garlic. Cook, stirring occasionally, until the onions are slightly soft.
Add the arborio rice and cook for about 2 minutes. Add the coconut milk, water, salt and pepper. Stir well and reduce the heat until the rice is simmering. Cook for about 12 - 15 minutes until the rice begins to soften.
Place a medium skillet in the oven and pre heat to 375°F.
Mix together the pepper jelly and chicken stock in a small dish.
When the risotto is almost done spray the preheated pan lightly with olive oil. Place the salmon filets in the pan skin side down and return the pan to the oven. Cook for about 5 minutes and turn the filets. Add the pepper jelly sauce to the pan.
While the salmon is finishing add the Parmigiano-Reggiano to the risotto and stir well.
After about 3 - 4 minutes the salmon will be done (8 - 10 minutes total). Place the risotto in a bowl, top with the salmon and then the pepper jelly sauce from the pan. Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Growing up in the South, pepper jelly was just a part of life. It’s one of those items that is pretty common and there are now so many fine versions (from homemade to many different boutique companies). Some pepper jellies can be quite hot, so be sure to taste before cooking.