
03/05/2025
Salmon with Corn Risotto & Cranberry-Orange Glaze
Ingredients:
Salmon
2 thick salmon steaks (about 180–200g each)
Olive oil, salt, pepper
Creamy Corn Risotto
2 cobs fresh corn (kernels cut, cobs reserved)
1 small shallot, finely chopped
2 garlic cloves, minced
150g arborio rice
125ml dry white wine
700ml water
30g grated pecorino or parmesan
1 large k**b unsalted butter
Salt, pepper
Cranberry-Orange Glaze
1 cup fresh cranberries
½ cup orange juice
2 tbsp honey
1 tbsp Dijon mustard
1 tbsp orange zest
Garnish
Microgreens
Edible flowers
Instructions
1. Make the Corn Risotto
Simmer corn cobs in 700ml water for 15 min to make a corn stock.
Sauté shallot and garlic in olive oil until soft.
Add arborio rice, stir, then deglaze with white wine.
Gradually add hot corn stock, stirring, until rice is almost al dente.
Stir in corn kernels, cook until tender.
Off heat, add butter, cheese, and blitzed corn puree for extra creaminess. Season to taste.
2. Prepare Cranberry-Orange Glaze
In a small saucepan, combine cranberries, orange juice, honey, and Dijon. Simmer 10 min until cranberries burst and sauce thickens.
Remove from heat, stir in orange zest. Set aside.
3. Sear the Salmon
Pat salmon dry, season with salt and pepper.
Heat olive oil in a nonstick pan over medium-high.
Sear salmon steaks 3–4 min per side until golden and just cooked through (internal temp 50–52°C for medium).
4. Plating
Spoon a bed of creamy corn risotto onto a wooden plate.
Place the salmon steak on top.
Drizzle with cranberry-orange glaze.
Garnish with microgreens and edible flowers for color and elegance.