Grilled Alaskan salmon with mushroom risotto

Alaskan salmon, marinated in Himalayan salt and olive oil, is served with a creamy sauce made from onions, garlic, butter, and turmeric. The risotto rice is sautéed with onions and garlic and cooked to perfection.

 

Grilled Alaskan salmon with mushroom risotto

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Limonati by Borjomi citrus
Limonati by Borjomi citrus

Goes with

Limonati by Borjomi citrus

Khalil Nergiz

Recipe author

Khalil Nergiz

Ingredients

salmon

200 gram

Rice

50 gram

crème

30 gram

Parmesan

30 gram

Onion

10 gram

asparagus

20 gram

mushrooms

20 gram

White wine

100 milliliter

step

droplet

1

chef

Prepare  all the ingredients according to the list.
The salmon is marinated and left to rest so it can absorb the flavors of Himalayan salt and olive oil.

 

 

 

 

 

step

droplet

2

chef

The rice for risotto is sautéed over high heat with onions and garlic; sliced mushrooms are added to the mixture, and then hot vegetable broth is gradually poured in.

 

 

 

 

 

step

droplet

3

chef

Next, pour in the white wine so that the rice cooks properly. Add the cream as well.
Right at the end, grate the Parmesan directly into the pan and stir it in.

 

 

 

 

 

step

droplet

4

chef

The marinated salmon is grilled over charcoal for 6–10 minutes.

 

 

 

 

 

Serve

droplet

5

chef

The turmeric sauce, brought to the desired consistency, is served with the white wine risotto and poured into the bottom of the plate.

 

 

 

 

 

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