Michelin-Star Scottish Salmon Steak with Lemon Herb Butter & Asparagus Risotto

Allergens

Fish, Dairy

Ingredients

• 1. 2 (6 oz) Scottish salmon steaks, skin on 2. 1 cup Arborio rice, rinsed and drained 3. 1 bunch asparagus, trimmed and chopped 4. 1/4 cup unsalted butter, divided 5. 2 cloves garlic, minced 6. 1 lemon, zested and juiced 7. Fresh parsley, finely chopped 8. Salt and pepper, to taste 9. Olive oil

Instructions

1. Begin by preparing the asparagus risotto. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the asparagus and cook until tender. Remove from pan and set aside.
2. In the same pan, add Arborio rice and toast for 2 minutes, stirring constantly. Gradually add warm water (1 cup), stirring frequently until the rice is cooked and creamy. Season with salt and pepper to taste. Stir in the asparagus and set aside.
3. Preheat a grill or cast iron skillet on high heat. Season salmon steaks with salt and pepper, then place them on the grill or skillet. Cook for 4 5 minutes per side, or until desired doneness is reached.
4. While the salmon cooks, prepare the lemon herb butter. In a small bowl, combine 3 tablespoons of softened butter, lemon zest, minced garlic, and chopped parsley. Season with salt and pepper to taste.
5. Once the salmon is cooked through, spread the lemon herb butter evenly on top of each steak and let it melt. Remove from heat.
6. To serve, place a generous scoop of asparagus risotto on each plate. Top with a salmon steak and drizzle any remaining lemon herb butter over the fish. Garnish with additional parsley and lemon zest.

Chef’s Insight

The key to perfecting this recipe is timing - ensuring that each component is cooked to perfection, resulting in a harmonious blend of flavors and textures.

Notes

This recipe highlights the importance of using fresh ingredients and precise cooking techniques to achieve a Michelin-star quality meal.