Pan-Seared Salmon with Saffron Risotto & Sautéed Mushrooms

🐟 Description

This elegant dish features crispy pan-seared salmon served over creamy saffron-infused risotto, finished with buttery sautéed mushrooms and fresh microgreens. Rich, comforting, and restaurant-quality, it is ideal for a special dinner or refined home cooking.

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⏱️ Time Required

• Preparation time: 15 minutes

• Cooking time: 30 minutes

• Total time: 45 minutes

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🧾 Ingredients (Serves 2)

For the Salmon

• 2 salmon fillets (skin-on, about 150–180 g each)

• Salt, to taste

• Black pepper, to taste

• 1 tablespoon olive oil

• 1 tablespoon butter

For the Saffron Risotto

• 1 cup Arborio rice

• 3 cups warm chicken or vegetable stock

• 1 small shallot or onion, finely chopped

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1/4 teaspoon saffron threads

• 1/4 cup dry white wine

• 1/4 cup Parmesan cheese, finely grated

• Salt and black pepper, to taste

For the Mushrooms

• 1 cup mushrooms (button or cremini), sliced

• 1 tablespoon butter

• 1 teaspoon olive oil

• Salt and black pepper, to taste

Garnish

• Fresh microgreens or pea shoots

• Fresh herbs (optional)

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👨‍🍳 Instructions

Step 1: Prepare the Saffron Stock

Warm the stock in a saucepan and add the saffron threads. Let them steep gently over low heat to release color and aroma.

Step 2: Cook the Risotto

In a wide pan, heat olive oil and butter over medium heat.
Add the chopped shallot and sauté until soft and translucent.
Stir in the Arborio rice and cook for 1–2 minutes until lightly toasted.
Pour in the white wine and stir until fully absorbed.

Begin adding the warm saffron stock one ladle at a time, stirring continuously.
Allow each addition to absorb before adding the next.
Continue for 18–20 minutes until the rice is creamy and al dente.

Remove from heat and stir in Parmesan cheese.
Season with salt and black pepper. Cover and keep warm.

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Step 3: Sauté the Mushrooms

Heat butter and olive oil in a pan over medium heat.
Add mushrooms and cook until golden and tender, about 5–7 minutes.
Season lightly with salt and black pepper. Set aside.

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Step 4: Pan-Seared Salmon

Pat the salmon fillets dry and season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Place salmon skin-side down and cook for 4–5 minutes until the skin is crispy.
Flip, add butter, and cook for another 2–3 minutes until just cooked through.
Spoon the melted butter over the salmon for extra flavor.

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Step 5: Assemble the Dish

Spoon the saffron risotto onto serving plates.
Place the salmon fillet on top.
Arrange sautéed mushrooms around the salmon.
Finish with microgreens and optional fresh herbs.

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🍽️ Serving Suggestions

• Pair with a dry white wine (such as Sauvignon Blanc or Chardonnay)

• Serve with a light green salad or roasted vegetables

• Best enjoyed immediately while warm

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🥗 Nutrition Highlights (Approximate per serving)

• High in protein

• Rich in omega-3 fatty acids

• Comforting yet balanced meal