Keto Salmon and Asparagus Risotto might just be what you need if you’re bored of the usual meals and you need a new, quick and easy option. It’s creamy, slightly sticky, full of healthy protein and really simple. 5g carbs per complete meal.
And don’t worry if you’re not a fan of salmon or asparagus. The recipe can easily be customised with any pre-cooked protein and/or vegetable you prefer. Think chicken and mushrooms, seafood, prosciutto and mascarpone, etc.
With my Keto Sticky Coconut Rice as the basis, you will find the cauliflower taste undetectable, and a texture not too dissimilar to real rice.
How to Make Keto Salmon and Asparagus Risotto
Start with frozen cauliflower rice and follow my recipe here. In that recipe, I mention that if you want to create a risotto texture you should double the quantity of coconut milk. That’s still correct, but only if you’re adding dry protein, like shredded roasted chicken – for example. But if you’re adding other liquids, such as the puréed asparagus in this recipe, or you’ve cooked some seafood in a tomato-based sauce – for example, you don’t need to add extra coconut milk.
Once you’ve boiled the asparagus and blitzed the stalks, you add that purée to your cauliflower rice.
Cooking the salmon is a breeze. I prefer to pan-fry my salmon over high heat with just a smidgen of extra virgin olive oil in the pan. It takes minutes to caramelise the fillets, and I find the flavour is best when I cook it this way. However, you can steam it or bake it, if that’s your preference. It doesn’t really matter.
Then it’s just a case of assembling on individual plates and serving piping hot. It really is that simple.
Since discovering how to make cauliflower rice more akin to real rice, I have been savouring proper keto risotto again, as often as I like. I hope you will too.
Enjoy!
Keto Salmon and Asparagus Risotto
Ingredients
- 2 servings Sticky Coconut Rice see RECIPE HERE
- 250 g asparagus spears (200g net after discarding woody segment)
- 2 salmon fillets (280g total)
- fine himalayan pink salt (U.S. option HERE)
- ½ tsp bicarbonate of soda - optional, it intensifies the green colour of asparagus (U.S. option HERE)
- ½ TBSP extra virgin olive oil (U.S. option HERE)
Instructions
- snap off and discard the woody part of your asparagus spears, and snap the rest into 3cm segments, setting aside the tips.250 g asparagus spears
- boil the segments for 10 minutes in salted water with the bicarbonate of soda (if using).fine himalayan pink salt, ½ tsp bicarbonate of soda
- using a straining ladle, remove the cooked stalks and leave them aside.
- put the reserved asparagus tips into the hot water and boil for 1-2 mins, according to your crunch preference; drain them and place them in a separate bowl.
- once the stalk segments are cool, drain away any liquid and put them in a mini processor; blitz to a purée consistency.
- make the Sticky Coconut Rice, then stir in the asparagus purée for a couple of minutes; keep warm while you cook the fish.2 servings Sticky Coconut Rice
- heat the oil in a frying pan, then add the salmon fillets and fry over high heat for a few minutes, breaking them up into chunks with a spatula as they cook.2 salmon fillets, ½ TBSP extra virgin olive oil
- divide the rice between two plates, add salmon chunks and top with asparagus tips.
- serve piping hot.
Notes
Nutrition
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At last! A proper risotto without the carbs. It’s quick, easy, and deliciously creamy (but without cream) – just like risotto should be.