Prue DeAraugoFLF #4 - Grilled salmon with Thai green risotto
December 4th 2009 05:18
I'm dropping Food Lovers Friday to FLF. I can't resist an acronym whenever possible...the result of being married to teacher perhaps!
This recipe is the first ever risotto I attempted. Struck with fear that risottos were complicated and tricky, I almost didn't try it BUT it was a grand success. So give it go! Enjoy
Ingredients (serves 4)
1/3 cup (80ml) sweet chilli sauce
1/3 cup (80ml) ketjap manis*
Plus a little extra to drizzle
1/3 cup (80ml) lime juice
4 (150g) skinless salmon fillets
3 cups (750ml) vegetable stock
1 tbs sunflower oil
1 onion, finely chopped
2 tbs Thai green curry paste
4 kaffir lime leaves, finely sliced
1 tsp finely grated fresh ginger
1 garlic clove, crushed
200g Arborio rice
150ml coconut cream
1/4 cup mixed Asian herbs* (Thai basil/mint/coriander)
Plus extra to serve
1 tbs grated lime rind
Lime wedges, to serve
Method
Mix sweet chilli sauce and ketjap manis with half the lime juice. Pour it over salmon and set aside in the fridge. Place stock in a saucepan and bring to the boil, then reduce heat to low and keep at a simmer.
Heat the oil in a frypan over low heat; add onion and cook for 2-3 minutes or until softened. Stir in curry paste, cook for a few seconds, then add half the lime leaves, the ginger, garlic and rice, and cook for a further minute, stirring. Start adding stock, one ladleful at a time, waiting for the stock to be absorbed each time. Continue until all stock has been used. Stir occasionally to prevent risotto from catching. Check rice is cooked, stir in half the coconut cream, then season to taste. Remove from heat and cover.
Heat a non-stick frypan over high heat, remove salmon from marinade and cook for 2 minutes each side.
Finely chop herbs and stir into the risotto with the lime rind and remaining juice. Reserve a little coconut cream to garnish, and then stir the remaining into risotto. Divide risotto between plates, and place a salmon fillet on each. Drizzle with remaining coconut cream and ketjap manis. Garnish with remaining lime leaves, extra herbs and lime wedges.
Notes & tips
* Ketjap manis is a sweet Indonesian soy sauce from supermarkets and Asian food stores. Asian herbs are from good greengrocers and Asian food stores.
This recipe is the first ever risotto I attempted. Struck with fear that risottos were complicated and tricky, I almost didn't try it BUT it was a grand success. So give it go! Enjoy
Ingredients (serves 4)
1/3 cup (80ml) sweet chilli sauce
1/3 cup (80ml) ketjap manis*
Plus a little extra to drizzle
1/3 cup (80ml) lime juice
4 (150g) skinless salmon fillets
3 cups (750ml) vegetable stock
1 tbs sunflower oil
1 onion, finely chopped
2 tbs Thai green curry paste
4 kaffir lime leaves, finely sliced
1 tsp finely grated fresh ginger
1 garlic clove, crushed
200g Arborio rice
150ml coconut cream
1/4 cup mixed Asian herbs* (Thai basil/mint/coriander)
Plus extra to serve
1 tbs grated lime rind
Lime wedges, to serve
Method
Mix sweet chilli sauce and ketjap manis with half the lime juice. Pour it over salmon and set aside in the fridge. Place stock in a saucepan and bring to the boil, then reduce heat to low and keep at a simmer.
Heat the oil in a frypan over low heat; add onion and cook for 2-3 minutes or until softened. Stir in curry paste, cook for a few seconds, then add half the lime leaves, the ginger, garlic and rice, and cook for a further minute, stirring. Start adding stock, one ladleful at a time, waiting for the stock to be absorbed each time. Continue until all stock has been used. Stir occasionally to prevent risotto from catching. Check rice is cooked, stir in half the coconut cream, then season to taste. Remove from heat and cover.
Heat a non-stick frypan over high heat, remove salmon from marinade and cook for 2 minutes each side.
Finely chop herbs and stir into the risotto with the lime rind and remaining juice. Reserve a little coconut cream to garnish, and then stir the remaining into risotto. Divide risotto between plates, and place a salmon fillet on each. Drizzle with remaining coconut cream and ketjap manis. Garnish with remaining lime leaves, extra herbs and lime wedges.
Notes & tips
* Ketjap manis is a sweet Indonesian soy sauce from supermarkets and Asian food stores. Asian herbs are from good greengrocers and Asian food stores.
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