Smoked Paprika Salmon with Saffron Risotto

Instructions

1. 1

   Pat salmon fillets dry. In a small bowl, mix smoked paprika, salt, and pepper. Coat salmon with the paprika mixture.

   ~5 min
2. 2

   Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Sear salmon for 3-4 minutes per side, or until cooked through and flaky. Set aside.

   ~10 min
3. 3

   While salmon is searing, warm the vegetable broth in a saucepan. Add saffron threads to the warm broth and let them steep.

   ~5 min
4. 4

   In a separate saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add finely chopped shallot and cook until softened, about 3 minutes.

   ~3 min
5. 5

   Add minced garlic and cook for 1 minute more until fragrant. Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until the edges of the grains are translucent.

   ~2 min
6. 6

   Pour in the white wine and stir until it's completely absorbed.

   ~2 min
7. 7

   Begin adding the saffron-infused broth, one ladleful at a time, stirring frequently until each addition is absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

   ~20 min
8. 8

   Stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.

   ~2 min
9. 9

   Serve the smoked paprika salmon over the saffron risotto. Garnish with chopped fresh parsley.