🍋 Salmon in a Crispy Crust with Lemon Risotto is a delicious combination that brings contrasting textures and fresh flavors to your plate. The crispy crust of the salmon pairs perfectly with the creamy, slightly tangy risotto, creating a sophisticated yet easy-to-cook dish. 🐟✨
🌟 Nutritional Benefits: Salmon is rich in omega-3 fatty acids, which support heart and brain health, while the lemon risotto provides complex carbohydrates and vitamin C, essential for immunity. A nutritious and delicious combination!
💡 Quick Tip: Add a little grated lemon zest to the risotto for extra freshness, or replace the salmon crust with a herb-based version for a lighter dish.
📌 Serving Suggestion: Serve this dish alongside a fresh green salad or sautéed vegetables for a balanced lunch or dinner. Discover more delicious recipes in our Main Course Collection.
🔗 Read More: Learn more about the health benefits of salmon in this Healthline article.
Ingredients
Somon în crustă crocantă - Această rețetă este pentru două bucăți. Dacă doriți să preparați doar una, înjumătățiți cantitățile ingredientelor.
Risotto cu lămâie
Preparation method
Crispy Crusted Salmon
Preheat the oven to 200°C and remove the puff pastry from the refrigerator.
Place the onion and garlic in the mixing bowl, then chop for 4 sec./speed 5. Scrape down the sides of the bowl with a spatula.
Add the cooking cream, cream cheese, lemon juice (to taste), dill, salt, and pepper to the mixing bowl, then mix for 5 sec./speed 7. Scrape down the sides of the bowl with a spatula.
Add the fresh salmon and smoked salmon to the mixing bowl, then mix for 10 sec./reverse/speed 2.5. Place a sheet of baking paper on a tray and roll out the puff pastry on it. Transfer the salmon filling onto the longer side of the puff pastry, leaving a 1 cm edge. Fold the pastry over the filling and press the edges to seal the roll. Using a knife, make cuts on the surface of the pastry at 3 cm intervals, then brush with beaten egg yolk. Bake for 35-40 minutes at 200°C until golden brown. Meanwhile, clean the mixing bowl and prepare the risotto.
Lemon risotto
Place the Parmesan in the mixing bowl and grate for 10 sec./speed 10. Transfer to a bowl and set aside.
Place the onion in the mixing bowl and chop for 4 sec./speed 5. Scrape down the sides of the bowl with a spatula.
Add the oil and 40 g of butter, then sauté for 4 min./120°C/speed 1.
Add the rice and sauté for 3 min./120°C/reverse/speed 1, without the measuring cup.
Add the wine and cook for 1 min./100°C/reverse/speed 1, without the measuring cup.
Add the chicken broth, lemon juice, and salt, then scrape the bottom of the bowl with a spatula to mix the rice. Place the simmering basket instead of the measuring cup, and cook for 13-15 min./100°C/reverse/speed 1, or until the rice is cooked. Adjust the cooking time according to the instructions on the rice packaging.
Servings 8
- Amount Per Serving
- Calories 763kcal
- % Daily Value *
- Total Fat 45g70%
- Total Carbohydrate 62g21%
- Dietary Fiber 2g8%
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hints&Tips
You can refrigerate the salmon roll for 30 minutes before baking. This will help it bake more evenly.