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Salmon Fillet With Coconut Risotto And Lemongrass || Around the World: Romantic Dinner || Gastrolab

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Published on Feb 15, 2014

This gourmet dish will be perfect for a romantic Valentine's Day dinner. Tender and silky salmon fillet in combination with a spicy risotto and tropical coconut note will bring you and your sweetheart true gastronomic pleasure.

Salmon Fillet With Coconut Risotto And Lemongrass || Around the World: Romantic Dinner || Gastrolab

Ingredients:

600 g. salmon fillet
salt and white pepper to taste
280 g. of carnaroli rice
800 g. of vegetable broth
400ml. of coconut milk
50 g. parmesan cheese
2 springs of lemongrass
1 lime
50 g.of unsalted butter
salt to taste

Preparation:
In medium pot pour olive oil. Add rice, saute until transparency. Combine coconut milk and broth. Divide into 3 parts.
Pour 400 ml. of broth, zest of one lime, lemongrass. When broth start evaporate, add another 400 ml. of broth. Evaporate and repeat. Remove risotto from heat, add parmesan, stir constantly.

Cut salmon into large cubes. Sprinkle with salt and white pepper. Cook at steamer for 5 minutes. (90C).


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