A good diet is based on the consumption of moderate amounts of proteins, carbohydrates, vitamins, minerals, unsaturated fats, and, to a lesser extent, some saturated fats.
Foods such as rice, milk, eggs, pasta, cereals such as wheat and oats, cheeses, and white meats such as fish or chicken are the ones that provide the most nutrients to the human body.
That is why for this post, we bring you a delicious recipe for salmon with risotto that will provide vitamins and minerals for a good nutritional intake.
There’s a healthy and delicious recipe waiting for you!
One of the most consumed fish on the world
Many Native American tribes relied heavily on salmon in their diet.
So customary was the consumption of salmon that early European settlers quickly tired of a salmon-rich diet, so many indentured servants had a clause written into their contracts restricting salmon meals to only once a week.
At one point, the waters off the coasts of eastern Japan, China, and Korea were fished to such an extent that wild salmons are only available on the Pacific and Atlantic coasts of Canada, and in Europe.
Today, countries such as Portugal, Norway, Spain, Iceland, Korea, and Japan are at the top of the list in terms of the consumption of salmon. While the Japanese have innovated their recipes for dishes such as sushi with salmon, as has Korea, the other countries have a long culinary tradition of using salmon as food.
Benefits of eating a delicious Risotto with Salmon
Salmon is one of the favourite animal proteins in the cuisine of many countries around the world thanks to its nutritional properties. Besides its good taste and quality, its flesh is good for your health as it is low in saturated fat and calories, as well as being an outstanding source of unsaturated fatty acids such as Omega-3.
The Omega-3 provided by salmon is known to be anti-inflammatory, lower blood pressure, reduce the accumulation of atheromatous plaques, improve the functioning of the nervous system and reduce triglycerides in the blood.
In addition, the fat content of salmon is moderate, providing 11 g of fat per 100 g of flesh, similar to sardines or tuna.
Curry is the result of a balanced blend of different dried herbs and spices, among which coriander, ginger, peppercorns, garlic, cumin, and turmeric predominate.
Turmeric extract, which contains large amounts of antioxidants, combats oxidative stress and increases vitamin C levels in the body. Many experts say that moderate consumption of curry helps to reduce cholesterol, provided it is accompanied by a balanced and healthy diet. If you suffer from gastritis or heartburn, including this ingredient in your regular diet will be an excellent decision: it improves digestion and reduces gas and bloating.
Finally, rice promotes blood pressure stability and helps regulate heart rate. Thanks to its magnesium content, the arteries get a buffer against the aggression that can come from sudden changes in blood pressure. Moreover, its generous fibre content helps to reduce the level of LDL cholesterol by absorbing excess LDL cholesterol and eliminating it.
The best Italian and Nordic flavours in one meal recipe
Now, we’re going to introduce to you an amazing Salmon with risotto recipe you can enjoy with your family and friends.
Ingredients
- 360 g of Arborio or Carnaroli rice.
- 5 l of seafood or fish stock.
- 1 leek.
- 2 cloves of garlic.
- 200 ml of white wine.
- 4 slices or loins of fresh salmon.
- 100 g of peas.
- ½ cc of curry.
- Olive oil.
- Salt to taste.
- 80 g of Parmesan cheese.
Preparation
- Clean the salmon loins of skin and bones and cut them into cubes. Peel and chop the leek and garlic cloves, wash and drain the rice, and heat the stock in a saucepan, although you can also do it in the microwave.
- Put a large pan on the heat with a little olive oil and sauté the leek over medium heat until tender.
- Add the garlic and fry for a couple of minutes more. Add the rice and toast until the grains begin to turn transparent, then pour in the wine and allow the rice to absorb it.
- Add the peas and spices and start adding a glass at a time of the hot stock.
- Pour in the first glass and let cook until the rice has absorbed it while stirring with a wooden spoon or spatula assiduously so that it acquires a creamy texture.
- Repeat the operation with the rest of the stock. Do not add the next glass until the previous one has been absorbed, and do not stop stirring the rice. Before pouring in the last glass of stock, add the salmon cubes.
- After adding all the stock and before the rice has absorbed it, add the Parmesan cheese and mix well.
Serve
