Squid Ink, King Salmon Risotto Risoni w/ runny egg

An omega-packed dish mom cooked up when I was down with fly just recently. Quite a healer for my blended buds. With absolutely zero oil, every golden drip is from King Salmon itself. So tender, sweet, juicy and unbelievably tasty. Those of you who had tried our very popular Squid ink King Sal,on already know that the unthinkable squid ink sauce would go so well with Salmon, albeit King Salmon. 

A juicy slab of King Salmon rests on a bed of squid ink organic risotto and risoni paired with locally grown organic arugula, cherry tomatoes and diced mushrooms. Drizzle them with a glistening Spanish squid ink broth and crack the NZ free ranged runny egg over. Soooo delicious! 

This recipe uses 7 ways of cooking so that all the ingredients travel well for a takeaway order. 

1. A juicy fillet about 200g is grilled to perfection retaining its juice and omega;

2. Skin roasted oil-free to a crackling crisp;

3. Specially concocted squid ink sauce simmered;

4. risotto and risoni rice slow boiled with fish bone stocks;

5. Minced chorizo and cherry tomatoes lightly sauteed in Salmon's oil.

6. Finally, NZ free ranged egg set to half boil, sent in whole, uncracked. 

7. fresh arugula and sliced lemon.

Not just an orange fish, there were a few options for chilled King Salmons but we decided on the NZ Akaroa King Salmon which is reared in the pristine and very clean Lucas Bay, near Pacific Ocean, sustainably grown, harvested and processed, with traceable provenance.   

This is the only farmed fish that we will recommend because it has a 99% water, 1% fish pen ratio, sealand watch dogs have given it more ticks than some open seas, and is farmed only up to 6x a year. This protein is highest in oil content but lowest in fishy flavour as compared to its counterparts in other regions. A powerhouse of nutrition, packed with Omega-3s, Vitamins D, B6 and B12 and selenium. You should purchase this fish from Fishmongers to cook at home too ! This is one of the fishmongers that offer this cut at 150g size: https://ury1.com/kDU92

Best with: Spring Summer Salad  

Portion & packaging: Sent in out 1500ml glass container. Squid ink sauce is packed separately in a jar. Container and jar are refundable at $3 & $0.50 respectively

Chiller: 6 hours

Note: Despite care to remove bones, some may remain. Please exercise caution.

To Serve: Put the container in the oven to re-bake at 200 degrees Celsius for 5mins. Please toast the crispy fish skin for another 3-5mins to torch the crisp again. Warm up the sauce and pour in while you cracked up the egg and squeeze in the lemon