Informations supplémentaires
30 min.
|
673 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic. Zest the lemon and cut it in half.
2. Make the broth
In a pot, add the bouillon cube, the miso paste and 4 2P | 6 3P cups of water. Bring to a boil. Lower the heat and keep warm.
3. Make the risotto
In a pan, over medium heat, add a drizzle of olive oil. Add the rice, the garlic and sauté for 1-2 minutes. Gradually add the hot broth, about 1/3 cup at a time, until the rice has absorbed all of the broth. The process will take about 15-20 minutes.
4. Cook the salmon
In a pan, over medium-high heat, add a drizzle of olive oil. Season the salmon fillets with salt and pepper. Add the salmon to the pan and cook for about 4-5 minutes on each side or until the desired doneness. Remove from the pan and break into pieces.
5. Assemble
Add the green peas, the grana padano, the salmon pieces, the lemon zest and the juice of half a lemon. It is possible to leave everything in the center of the table like a salad bar and let everyone help themselves! Mix well and season with pepper.
6. Plate your dish
Serve the salmon risotto. Bon apétit!
2unitSalmon Fillets
180gCalrose Rice
1unitLemon
30mlMiso Paste
1unitVegetable Broth Cube(s)
60gGrana Padano Cheese
120mlGreen Peas
1unitGarlic Clove(s)
What you need
Pans, Pot.
673 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
70g
23%
fat
24g
37%
cholesterol
87mg
29%
fiber
5g
20%
protein
41g
saturated
7g
35%
sodium
2375mg
99%
sugar
3g
trans
0g