Description

This dish presents a harmonious blend of flavors and textures, featuring a creamy risotto infused with the warm, aromatic notes of coconut milk and curry powder. Each grain of Arborio rice is tender, enveloped in a rich, golden sauce. Crowned atop the risotto is a perfectly pan-seared salmon fillet, offering a delicate, flaky interior and a beautifully rendered, crispy skin. A garnish of shredded coconut adds a subtle sweetness and textural contrast, complementing the savory depth of the curry and the richness of the salmon.

Ingredients

Scale

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
1 tablespoon curry powder
1/2 teaspoon turmeric powder (optional, for color)
4 cups vegetable broth, warmed
1 (13.5 ounce) can full-fat coconut milk
1 tablespoon unsalted butter
1/4 cup grated Parmesan cheese (optional)
Salt and freshly ground black pepper to taste
2 (6-ounce) salmon fillets, skin on
1 tablespoon olive oil (for salmon)
2 tablespoons shredded unsweetened coconut, for garnish

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Instructions

**Prepare the Risotto Base:** In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
**Toast the Rice:** Add the Arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the grains become translucent. Stir in the curry powder and turmeric (if using), cooking for 1 minute until fragrant.
**Build the Risotto:** Pour in about 1 cup of the warm vegetable broth, stirring continuously until it is almost completely absorbed by the rice. Continue adding the warm broth, about 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes.
**Add Coconut Milk:** Once about half of the broth has been added, pour in the full can of coconut milk. Continue stirring and adding the remaining vegetable broth gradually until the rice is al dente (tender but still firm to the bite) and the risotto is creamy.
**Finish the Risotto:** Remove the risotto from the heat. Stir in the butter and Parmesan cheese (if using). Season with salt and freshly ground black pepper to taste. Cover and let rest for a few minutes while you cook the salmon.
**Cook the Salmon:** While the risotto is resting, pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat until shimmering.
**Sear the Salmon:** Carefully place the salmon fillets skin-side down in the hot skillet. Cook for 4-6 minutes, pressing gently with a spatula to ensure even contact with the pan, until the skin is golden brown and crispy.
**Finish Salmon:** Flip the salmon fillets and cook for another 2-4 minutes, or until cooked through to your desired doneness. The internal temperature should reach 145°F (63°C).
**Serve:** Divide the coconut curry risotto among plates. Top each serving with a crispy salmon fillet. Garnish with shredded unsweetened coconut and a sprinkle of fresh black pepper.

Notes

Ensure your vegetable broth is warm before adding it to the risotto; this helps maintain the cooking temperature and promotes creaminess.

Stirring the risotto frequently is crucial for releasing the starch from the rice, which creates the signature creamy texture.

For extra crispy salmon skin, ensure the fillets are very dry before searing and do not overcrowd the pan.

Adjust the amount of curry powder to suit your preferred spice level.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutrition

Calories: 720 kcal
Fat: 35g
Carbohydrates: 65g
Protein: 42g