SALMON Recipe
Grilled salmon filet served with saffron risotto and Yuzu honey glaze
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Ingredients
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Salmon and Saffron Risotto
Method
Cooking Instructions
Prepare the Yuzu Honey Glaze
In a small saucepan, combine yuzu juice and honey. Heat gently over low heat until combined. Set aside.
Cook the Risotto
In a large saucepan, heat olive oil over medium heat. Add minced garlic and diced onion, sauté until translucent. Stir in Arborio rice, cooking for 2-3 minutes until lightly toasted. Gradually add chicken broth, one cup at a time, stirring continuously until absorbed. After about 15 minutes, add saffron threads and continue cooking until rice is creamy and al dente, about 20 minutes total. Stir in Parmesan cheese and butter, then season with salt and pepper to taste.