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Risotto is one of my favorite foods to not only eat, but also to cook. It’s unique texture provides an elegant, sophisticated, yet indulgent contribution to any meal. Pairing risotto with the gorgeous color and mild flavor of Coho Salmon creates a sensational dinner to impress your friends and family, and gives you a sense of pride knowing you’ve accomplished such a meal.
Coho Salmon is a beautiful protein to work with, and is ideal for grilling on wood planks, steaming, or sautéing. It has a lower oil content, and a perfect medium-firm texture to hold up to the creamy risotto. When buying Coho Salmon, or any seafood for that matter, look for a fillet that’s glistening with moisture. To test the firmness, gently press into the fish. It should be slightly resilient, yet firm. Also, seafood is best when you cook it the same day you purchase it. If you must store it for a day, be sure to keep it in a super cold refrigerator, or pack it into a cooler of ice.
I always get my seafood from The Fresh Market, knowing that only the freshest choices will be available. I am particularly fond of purchasing wild fish, as wild salmon is more responsibly sourced than farm-raised.
Buying responsibly is important to me, and knowing that I can find responsibly sourced seafood at The Fresh Market consistently makes it my first choice for grocery shopping.
I can also pick up gorgeous flowers from the floral department, drink pecan roasted coffee as I shop, and snag a bottle of wine all at once. It’s a true foodie destination, to be honest.
This Milanese style risotto uses a rich chicken stock that I also purchased from The Fresh Market, and a touch of saffron. The saffron lends a very subtle sweet and savory component to the risotto, which perfectly compliments the sautéed salmon on top of it.
Sharing this meal with friends and family is ideal, and it’s simplicity of ingredients allows the integrity of the risotto and salmon to shine through! Plan this for your upcoming dinner party, and make things easy on yourself by grabbing some incredible appetizers from the olive bar or seafood bar!
There’s such an array of salmon available at The Fresh Market, and so many different ways to prepare each one. Use this link for additional cooking and serving tips!
saffron risotto + Coho salmon
- 4 Coho Salmon filets
- 2 Tbsp. extra virgin olive oil
- 2 cups arborio rice
- 2 cloves garlic minced
- 1/2 cup finely chopped yellow onion
- 4 cups chicken stock
- 1/2 cup white wine
- 2 tsp. saffron threads
- 2/3 cup parmesan freshly grated
- 2 Tbsp. unsalted butter
- In a small saucepan, bring the chicken stock to a very gentle simmer. Turn to low, and keep warm as you cook.
- Add the olive oil to a large sauté pan over medium heat. Add onion, and cook until softened and fragrant, about 4 minutes. Add garlic, cook until softened, about 1 minute. Add the rice and stir to coat each grain with oil. Toast rice for 3-4 minutes.
- Add the white wine to the rice, and stir as it absorbs the wine. Then add warmed chicken stock one ladle at a time to the rice, stirring as you add it. As the rice nearly absorbs all of the stock, add an additional ladle. Repeat this until only 1/4 cup of chicken stock remains. Add the saffron threads to the remaining chicken stock, and stir to mix thoroughly.
- After about 20 minutes, or when rice is al dente, add the saffron stock. Remove the risotto from the heat, and stir in the parmesan and butter. Set aside to and keep warm.
- Coat a large sauté pan with olive oil, and turn to medium-high heat. Season the Coho Salmon with salt and pepper, and cook the salmon skin-side up for about 3-4 minutes per side. The internal temperature should reach 145 degrees.
- Remove salmon from the heat. Spoon risotto onto the plates, then top with Coho Salmon. Serve hot and enjoy!