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Grilled salmon with saffron risotto and zucchini

16 February 2018 | Last Updated: 22 June 2019

Grilled salmon with saffron risotto and zucchini

Saffron works perfectly with fish. I seasoned this salmon fillet delicately because in this dish it‘s the risotto that should stand out. This meal is really delicious, delicate, flavourful and well-liked by kids.

This dish is also very quick to make, you do not have to stir the risotto too often, just cook on low heat, and while it’s cooking you can prepare salmon and zucchini. For more on this topic, you can read here in my post – pear and thyme risotto or on Serious Eats).

Perfect as an everyday dish, simple family dinner but it’s also well-suited for an elegant dinner – it looks so lovely on a plate. I took the idea for this dish from the ‘Kuchnia i wino’ restaurant in Cracow, where I ate it a couple of years ago.

Grillowany łosoś z risotto szafranowym i cukinią

Grilled salmon with saffron risotto and zucchini

Juicy and tender grilled fish served with bold-tasting saffron risotto and grilled zucchini.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 servings
Author Aleksandra

Ingredients

fish:

  • 2 salmon fillets about 11oz/300g
  • 1 heaped teaspoon French herb seasoning Herbes de Provence (or a combination of dried rosemary, basil, oregano, and thyme)
  • 1 tablespoon frying oil
  • salt and black pepper to taste

zucchini:

  • 1 small zucchini cut into 1/4-inch/5mm slices
  • 1 tablespoon frying oil
  • salt and black pepper to taste

risotto:

  • 2 shallots / small onions 60g / 2 oz, diced
  • 2 small cloves garlic cut into thin slices
  • 1 tablespoon frying oil
  • 1/2 cup risotto rice 100g/3.5 oz, arborio / carnaroli / bomba
  • 4 tablespoons dry white wine 60ml
  • 1 1/2 cups vegetable broth 360ml
  • a small pinch of saffron 1/2 of 0.12g package
  • 2 heaped tablespoons grated Parmesan cheese
  • salt and black pepper to taste

Instructions

marinate the fish:

  • Pat the salmon dry with paper towels, season with salt, pepper, and Herbes de Provence mixed with 1 tablespoon of frying oil. Set aside to marinate or cook right away.

risotto:

  • Add rice to the broth and stir several times with a spoon, strain through a fine-mesh strainer, reserve the broth (!).
  • In a medium pot (ideally it should be wide and shalloheat up the oil, add the chopped onion and cook on low heat about 8 minutes. Add the garlic and cook for 30 seconds.
  • Move the onion and garlic to the side of the pan (so that they don’t cooand add the well-drained rice, turn heat up to medium-high and cook for 2 minutes, until the edges become translucent and the rice is slightly golden.
  • Mix the rice with onion and garlic, then add the wine, cook for 30 seconds until evaporated.
  • Add the broth (it can be coland saffron, mix well, bring to a boil, cover, turn down to the lowest heat and cook for 15 minutes, stir once during this time.
  • Remove the pot from the heat, add the Parmesan cheese, season with salt and pepper to taste.
  • Serve right away, preferably on warm plates (they can be warmed up in the oven, preheated to the lowest temperature).

zucchini + salmon:

  • While the risotto is cooking – grill the salmon and the zucchini on the grill pan (of course you can also cook them on a regular pan).
  • Season the zucchini with salt and pepper. Heat 1 tablespoon of oil in a grill pan and grill the zucchini slices for 2 minutes on each side over medium heat. Zucchini should be browned (but not black and burned), tender but also have a bite to it.
  • Heat another tablespoon of oil, cook the salmon on medium heat for 2 minutes on each side, until the fish is cook through (to your preferred doneness).
  • Serve the salmon with risotto and zucchini.
  • Enjoy!
Course Main Course
Cuisine international
Keyword fish with saffron risotto, grilled salmon recipe, saffron risotto recipe

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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