Italian Foods: Salmon with Saffron Risotto

Salmon with Saffron Risotto
By Verano Petri

Ingredients

4 salmon fillets

1 tbsp butter

1 cup of pine nuts

1 tbsp olive oil

1 cup of fish stock or ½ fish bouillon

2 packages Spanish saffron

Preparation

1. Boil 2 cups of water and add ½ of Knorr fish bouillon.

2. In a non-stick pan, add olive oil and heat to moderate temperature, add the butter, saffron and pine nuts. When the pine nuts are golden, add 1 cup of fish stock and reduce to ½ volume.

3. Place the flesh side of salmon in the sauce pan, cover and cook for 2 minutes. Uncover and turn to the skin side and cook for another 2 minutes. Add more fish bouillon, to allow 2 Tbsps of saffron sauce for each serving. Serve sauce over fillets. Combine with Saffron risotto.

Nutrition: 436.3 calories, 29.1 g Fat, 41.5 g Protein, 5.1 g Carb, 100 mg Cholesterol, 203 g Sodium

Serves 4