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Pan-fried salmon with thai green risotto
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate salmon risotto with vibrant Thai flavors.
Ingredients:
  • 80ml sweet chilli sauce
  • 80ml kecap manis
  • 80ml lime juice
  • 4 (about 150g each) skinless salmon fillets
  • 750ml vegetable stock
  • 18.40 gm sunflower oil
  • 1 onion, finely chopped
  • 56.00 gm good-quality Thai green curry paste
  • 4 makrut lime leaves, finely sliced
  • 1 tsp finely grated fresh ginger
  • 1 garlic clove, crushed
  • 200g arborio rice
  • 150ml coconut cream
  • 62.50 ml mixed Asian herbs* (Thai basil, mint, coriander), plus extra to serve
  • 20.00 ml grated lime rind
  • Lime wedges, to serve
Instructions:
  • Combine sweet chilli sauce, ketjap manis, and half of the lime juice. Drizzle over salmon and refrigerate. In a saucepan, bring the stock to a boil, then simmer over low heat.
  • In a frypan over low heat, warm the oil, then sauté the onion for 2-3 minutes until softened. Add the curry paste and cook briefly, then mix in half the lime leaves, ginger, garlic, and rice. Stir for a minute. Begin adding the stock one ladleful at a time, allowing it to be absorbed before each addition, stirring occasionally. Once all the stock is used and the rice is cooked, fold in half the coconut cream and season. Remove from heat, cover, and serve.
  • Preheat a non-stick frypan over high heat. Take the salmon out of the marinade and cook for 2 minutes on each side.
  • Finely chop the herbs and mix them into the risotto along with the lime rind and leftover juice. Set aside a small amount of coconut cream for garnish, then incorporate the rest into the risotto. Serve the risotto on plates, top each with a salmon fillet, and drizzle with the remaining coconut cream and ketjap manis. Decorate with the remaining lime leaves, extra herbs, and lime wedges.

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