Honey and soy glazed salmon with mushroom risotto
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Honey and soy glazed salmon with mushroom risotto
Fish recipes
Main course recipes




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INGREDIENTS
6 whole Salmon steak(s) 150g
10 g Honey
20 ml Soy sauce
20 ml balsamic vinegar
200 g Round grain rice
600 ml Water
100 g Button mushroom(s)
100 g Oyster mushroom(s)
1 whole Shallot(s)
0.25 bunch Flat leaf parsley
30 g Grated parmesan
30 g Unsalted butter
100 ml Dry white wine
1 whole Chicken bouillon cube(s)
0.5 whole Onion(s)
6 pinch(es) Piment d'Espelette
6 pinch(es) fleur de sel
50 ml olive oil
 

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DIRECTIONS
01
For the risotto: peel and finely dice the onion and the shallot

02
Chop the parsley

03
Finely slice the button mushrooms and tear the oyster mushrooms into small pieces

04
Heat a saucepan, add a dash of olive oil and then fry the mushrooms until golden brown

05
Add the shallot, cook for 1 minute and then stir in the parsley

06
Season to taste and set aside

07
Dissolve the chicken stock cube in the hot water

08
Grate the parmesan

09
Heat a saucepan, add a dash of olive oil and sweat the onion until soft

10
Add the rice and cook until the grains of rice are translucent

11
Add the white wine and reduce

12
Once the wine has been absorbed, add a ladleful of stock, stir until all the liquid has been absorbed

13
Repeat this process until the rice is cooked - this should take approximately 15 minutes

14
Mix the cooked mushrooms into the rice and remove from the heat

15
For the salmon: season the salmon with fleur de sel and a few pinches of piment d'Espelette

16
Heat a non-stick frying pan and add a dash of olive oil

17
Place the salmon in the pan skin side down and cook for a couple of minutes

18
Cook each side of the salmon for 1 minute more, reduce the heat and then add the soy sauce, balsamic vinegar and honey to the pan

19
Coat the fish with this glaze

20
To finish: add a knob of butter and the grated parmesan to the risotto

21
Check the seasoning and serve with the salmon on top.

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