Saffron Salmon Caulisotto

So ....a Hairy Bikers recipe for Saffron Seafood with Fregola pitched up on my Facebook newsfeed....looked good but I didn't have the seafood in and I don't eat pasta anymore so at first I thought "Well I won't be making that"....it was the saffron that attracted me to the recipe...I've got some in and don't use it much so as I was intending to have salmon caulisotto for dinner I just incorporated the herbs and saffron into that....loved it and will be making it again

I only made a single portion and it came out at 1point please remember to recalculate if you add or substitute any ingredients or (to be on the cautious side) if you increase the number of portions.

Ingredients

1 salmon fillet either raw or pre-cooked
1 portion of cauliflower florets (riced)
1 medium shallot finely diced
1/2 teaspoon of Canderel Sugarly
A small pinch of saffron
Spray Oil (not shown in pic)
100ml veg stock (not shown in pic)
45g Philadelphia lightest
1/8 teaspoon chilli flakes (to your own taste if you like it more spicy)
1/8 teaspoon thyme
1/8 teaspoon oregano
Salt
Black pepper

Method

The first thing to do is cook the salmon fillet (unless you are using a ready cooked one). I preheat the oven to 170 fan. Then I place my salmon in a piece of foil and wrap it up then I bake it in the oven for 12-13 minutes. Take it out and flake it into bite sized pieces.

At this point its a good idea to prepare the saffron, I put it in an egg cup and add a tablespoon of boiling water and allow it to sit and infuse while I do everything alse.



Normally, when I make a caulisotto, I just add the shallot to the pan and soften it but I wanted the flavour of caramelised shallot which is of course much sweeter. To do this I put the shallot in a small frying pan along with a few squirts of spray oil and let it come up to the heat. I then turned the heat down and sprinkled the Canderel over, I then let it gently continue to cook until the shallot was lovely and brown and sweet and sticky

  I know it looks burnt but I promise you it isn't... :)

While this was happening I placed the cauliflower rice in a lidded casserole dish with a couple of tablespoons of water and zapped it in the microwave for 2 minutes

When the shallot was ready I added it to a small saucepan and added the microwaved cauli rice. Now at this point the shallot and the rice are already cooked so its pretty much an assembly job. The thing about risotto is the consistency and its that which takes the time at this point. I've tried adding the Philadelphia cheese at this point but its almost impossible to get the right consistency so I normally add a little stock at this point didn't have any to hand so I added some hot water (just enough to cover the mixture) and the stock cube. I added the saffron, the herbs and and some seasoning. I kept the caulisotto on a medium high heat and waited for the liquid to evaporate (takes about 10-15minutes depending on how high the heat is). When the consistency was right I added the flaked salmon and mixed it gently in so as not to break up the salmon. Served it on a warm plate with a wedge of lemon.

Hope you try it and enjoy

I'd love comments if you would like.

Stay strong guys
Sue
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