Instructions
- Prepare the Risotto: Bloom Saffron threads in 2 tbsp warm Chicken broth. In a large saucepan, melt 1 tbsp Butter over medium heat. Add Arborio rice and toast for 2-3 minutes. Deglaze with White wine and cook until absorbed. Gradually add warm Chicken broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more. Stir in bloomed Saffron and continue adding broth until rice is creamy and al dente (about 20-25 minutes). Stir in Parmesan cheese and remaining Butter. Keep warm.
- Prepare the Glaze: In a small saucepan, melt 4 tbsp Butter over medium heat. Continue cooking until butter turns golden brown and has a nutty aroma. Add Black garlic and cook for 1 minute. Stir in Brown sugar, Mirin, and Soy sauce. Simmer for 2-3 minutes until slightly thickened.
- Preheat oven to 400°F (200°C).
- Place Salmon fillets, skin-side down, on a baking sheet lined with parchment paper.
- Brush the Glaze evenly over the top of each Salmon fillet.
- Bake for 12-15 minutes, or until Salmon is cooked through and flakes easily with a fork.
- Serve Salmon over a bed of Saffron Risotto.
