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Garam Masala Scented Risotto with Seared Salmon

Servings = 2 | Serving size =about 2 cups risotto with 4 ounces salmon

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe can be divisible by 2.

This recipe does make good leftovers but reheat very gently.

1 tsp	olive oil
1 tsp	garam masala
1 medium	onion (diced)
2 cloves	garlic (minced)
1/2 cup	arborio rice
1/4 cup	light coconut milk
2 cups	water
1/4 tsp	salt
	fresh ground black pepper (to taste)
2 Tbsp	pepper jelly
2 Tbsp	low-sodium chicken stock
	spray olive oil
2 4 ounce	salmon filets
1 ounce	Parmigiano-Reggiano

Place the olive oil in a medium non-stick skillet over medium-high heat. Add the garam masala and as the pan heats up stir frequently. If the oil and spice begin to bubble too much reduce the heat to medium.

After the spice has cooked for about 2 minutes add the onion and garlic. Cook, stirring occasionally, until the onions are slightly soft.

Add the arborio rice and cook for about 2 minutes. Add the coconut milk, water, salt and pepper. Stir well and reduce the heat until the rice is simmering. Cook for about 12 - 15 minutes until the rice begins to soften.

Place a medium skillet in the oven and pre heat to 375°F.

Mix together the pepper jelly and chicken stock in a small dish.

When the risotto is almost done spray the preheated pan lightly with olive oil. Place the salmon filets in the pan skin side down and return the pan to the oven. Cook for about 5 minutes and turn the filets. Add the pepper jelly sauce to the pan.

While the salmon is finishing add the Parmigiano-Reggiano to the risotto and stir well.

After about 3 - 4 minutes the salmon will be done (8 - 10 minutes total). Place the risotto in a bowl, top with the salmon and then the pepper jelly sauce from the pan. Serve.

Nutrition Facts

Serving size: about 2 cups risotto with 4 ounces salmon | Servings 2

Calories 540 | Calories from Fat 157

Amount Per Serving (% Daily Value)

Total Fat 18g (27%) | Saturated Fat 6g (30%)

Monounsaturated Fat 8g | Trans Fat 0g

Cholesterol 80 mg (27 %) | Sodium 583 mg (24 %)

Total Carbohydrates 60g (20%) | Sugars 13g

Dietary Fiber 3g (11%) | Protein 34g

Vitamin A 7% | Vitamin C 7 % | Calcium 20% | Iron 18%

Vitamin K 3 mcg  | Potassium  611 mg | Magnesium  56 mg