Quick Salmon "Risotto"

1. 1

   slice the salmon, finely chop the onion. Remove the stems.and roughly chop the broccoli. .

2. 2

   Boil the chopped broccoli for 1 minutes and drain. Mildly heat a dried pan and place the sliced salmon on it. slowly fried them until the fish oil comes off. Don't overcook the salmon. set the pan fried salmon aside.

3. 3

   With the fish oil on top, add a little of olive oil and turn to medium=high heat. Fried the chopped onion until they turn transparent and a little bit golden.

4. 4

   Add around 50ml of whole milk into the pan and turn it into mild heat. Add dijon mustard and stir. slowly heat the mixture until the milk bubbled and thickened.

5. 5

   Add the refrigerated rice and salmon back into the pan and turn it into medium heat. Add the rest of the milk and fish stock (or salted water) into the pan and mix thoroughly. Season with salt and pepper and bring it back to boil. Let the liquid be thicken.

6. 6

   Turn down the heat as mild as possible, Cover the pan and let it cooked for about 2 minutes. then turn off the heat and season with dried thyme and extra virgin olive oil, mix thoroughly.

7. 7

   plate and done, Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.