Bouillabaisse-Inspired Salmon with Saffron Risotto and Mild Curry Sauce

Method

1. Heat a skillet over medium-high heat and add oil.
2. Season salmon with salt and pepper, then sear for 3-4 minutes per side.
3. In a separate pot, sauté onion and garlic in butter until translucent.
4. Add Arborio rice and toast for 2 minutes.
5. Pour in white wine and stir until absorbed.
6. Add fish stock gradually, stirring constantly until rice is creamy.
7. In a separate pan, cook tomatoes with curry powder, saffron, salt, and pepper.
8. Stir in heavy cream and simmer for 5 minutes.
9. Serve salmon over saffron risotto with mild curry sauce on the side.
10. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.