Ingredients for 2-4 people
Salmon:
- 2 tbsp roasted sesame oil
- 1 tbsp honey
- 1 tsp light-coloured sesame seeds
- 1 msp. cumin
- 2 msp. ground turmeric
- 2 salmon fillets (170 g each)
Risotto:
- 1 white spring onion
- 1 tbsp butter
- 200 g Ebly (durum wheat)
- 1 cup white wine
- 500 ml vegetable stock
- 2 tbsp cream cheese
- 1 handful of grated Parmesan cheese
- Salt
- freshly ground black pepper
Preparation
For the marinade, mix together the honey, sesame oil, sesame seeds, turmeric and cumin. Flavour with salt.
First remove the skin from the salmon and cut the salmon into 2-3 strips. Marinate the salmon strips.
Heat the pan and sear the salmon on both sides.
In the meantime, peel and finely dice the onion for the risotto. Heat the butter in a pan and sauté the onions in it. Add the Ebly and stir well so that the wheat grains are completely coated in the butter.
Deglaze with the white wine and allow the liquid to reduce slightly. Now gradually pour in the vegetable stock, ladle by ladle, as with a classic risotto, allowing the wheat to absorb the liquid completely each time. Stir in the cream cheese and parmesan, season with salt and serve with the salmon.
This is what ecotrophologist Günter Wagner says:
"Good regeneration meal with a high protein content (over 30 grams per portion at 25 kcal%) and a very favourable omega-6 to omega-3 fatty acid ratio (around 7 grams of omega-6 fatty acids to 3 grams of omega-3 fatty acids per portion). The mineral iodine it contains contributes to the normal production of thyroid hormones and normal thyroid function. Vitamin B12 can contribute to the reduction of tiredness and fatigue and to the normal function of the immune system."
