Curry Risotto with Baked Salmon Recipe

Creamy curry risotto serves as a gorgeous base for crispy baked salmon in this crowd-pleasing meal. Prepare for a weeknight dinner or as a delectable date night meal.

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Serves
4
Total Time
1
Prep Time
20
Cook Time
40

Ingredients

  • null 1 Tbsp. olive oil
  • null 1 cup uncooked RiceSelect® Arborio Rice
  • null 3 cups chicken broth, warmed
  • null 1 cup canned coconut milk, stirred and warmed
  • null 2 Tbsp. Thai red curry paste
  • null 3 cloves garlic, minced
  • null 2 tsp. curry powder
  • null 4 (4-6 oz.) salmon fillets
  • null ½ tsp. ground ginger
  • null ½ tsp. garlic powder
  • null Fresh cilantro, chopped, to serve

Instructions

  1. In a large saucepan over medium-low heat, add olive oil. Toast rice until golden brown, then slowly stir in broth, ½ cup at a time. Cook until broth is absorbed, about 20-30 minutes.
  2. Slowly stir in warmed coconut milk, ½ cup at a time. Cook until coconut milk is absorbed. Stir in curry paste, garlic and curry powder.
  3. Preheat oven to 425°F. Prepare a baking sheet with aluminum foil, then add salmon. Season fillets with ginger and garlic. Bake 12-15 minutes, until easily flaked or desired doneness.
  4. Serve salmon over risotto and sprinkle with fresh cilantro.