Risotto is a favorite of mine, but it takes FOREVER to make. I thought up this “risotto hack” when I was in a time pinch and it worked beautifully. I recently gave up all meat and fish (more on that soon), but that doesn’t mean everyone has to be subjected to the same torture. I hope you enjoy this quick, delicious meal. If I am anywhere near by you, I might be looking at you like this (see below).
8-minute salmon with lazy man's "risotto"
1 filet of salmon
2 heaping tbsp hazelnuts, crushed & toasted
1 tsp of coconut oil
½ cup of orzo
Big handful of spinach
¼ cup of parmesan + more to taste
1 tbsp mascarpone
½ – 1 tbs of olive oil
½ juice from a lemon + lemon zest
Salt and pepper to taste
- Before you start cooking, remove the salmon filet from the fridge and bring to room temperature. Pat filet with paper towels to remove excess moisture. Set aside.
- Put water to boil. Place spinach at the bottom of a colander and leave in the sink.
- Crush up hazelnuts and toast them in a skillet, 2-minutes. Careful not to burn them,
- Melt the coconut oil in a skillet, over high heat. When oil is melted and hot, place the salmon – skin side down – and turn down heat to medium. Leave cooking for 3-4 minutes then flip over the salmon. Turn off heat and allow the salmon to cook, another 2-3 more minutes (more if you like filet is very thick or if the salmon well cooked).
- If your filet is very thick, once you flip it over, keep the heat on for about 1 minute and then turn it off and allow it to continue to cook in the hot pan, another 2-3 minutes. I personally like my salmon on the rare side, but if it’s too rare for you, just turn the heat back onto medium and cook to your liking.
- Meanwhile, boil the orzo. Drain the orzo over the spinach and shake a few times to ensure water is drained out.
- In the same pot where the orzo was cooked, combine the orzo, spinach, tablespoon mascarpone, olive oil, parmesan, and lemon juice and very mix well. Add more olive oil, if desired. Add salt and pepper to taste.
- Spoon orzo onto the serving plate and top off with a salmon filet. Garnish with toasted hazelnuts and some lemon zest. Serve immediately.