Honey Ginger Glazed Salmon and Risotto
Elevate your dinner table with this Honey Ginger Glazed Salmon and Risotto, a restaurant-quality dish that's surprisingly easy to make at home. Perfectly seared salmon fillets are coated in a luscious honey-ginger glaze, infusing each bite with a harmony of sweet, tangy, and savory flavors. Paired with a creamy Parmesan risotto, made with tender Arborio rice and a touch of dry white wine, this dish strikes the perfect balance between indulgence and sophistication. Whether you're looking to impress guests or treat yourself to an elegant dinner, this recipe delivers a gourmet experience in just one pan and one pot. Serve this stunning plate with a sprinkle of fresh parsley for a finishing touch, and savor a meal that's as beautiful as it is delicious. Keywords: honey ginger glazed salmon, Parmesan risotto, gourmet dinner recipe, seafood recipe, salmon and risotto, elegant dinner idea.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets
- 2 tablespoons Olive oil
- 2 teaspoons Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 3 tablespoons Honey
- 3 tablespoons Soy sauce
- 1 tablespoon Lemon juice
- 4 tablespoons Unsalted butter
- 1 cup Arborio rice
- 4 cups Vegetable broth, warm
- 1 cup Parmesan cheese, grated
- 1 medium Shallot, finely diced
- 1 cup Dry white wine
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped
Instructions
Start by preparing the glaze. In a small bowl, whisk together 1 teaspoon minced garlic, grated ginger, honey, soy sauce, and lemon juice. Set aside.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Pat the salmon fillets dry, season with salt and pepper, and place them skin-side down in the skillet.
Cook for 4-5 minutes, then flip and cook for another 2-3 minutes. Remove salmon from the skillet and set aside.
Add the prepared honey ginger glaze to the same skillet, letting it simmer for 1-2 minutes until it thickens slightly. Add the salmon back to the skillet and spoon the glaze over the fillets. Remove from heat and keep warm.
For the risotto, heat the remaining olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add the diced shallot and remaining garlic, and sauté until softened, about 2-3 minutes.
Add the Arborio rice to the saucepan, stirring constantly for 1-2 minutes until the grains are coated and lightly toasted.
Deglaze the pan with dry white wine, stirring until the liquid is mostly absorbed.
Begin adding the warm vegetable broth, one ladle at a time, to the rice. Stir continuously, allowing each addition of broth to be absorbed before adding the next.
Continue this process for about 20 minutes until the risotto is creamy and the rice is tender but still slightly firm (al dente).
Stir in the remaining butter, grated Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.
To serve, place a portion of risotto on each plate and top with a glazed salmon fillet. Sprinkle with freshly chopped parsley and additional Parmesan if desired.
Nutrition Facts
Calories |
2991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 9783 mg | 425% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 61.3 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1024 mg | 79% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1010 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
