Air Fryer Habanero Adobo Salmon with Creamy Yellow Risotto
Spicy habanero adobo salmon and asparagus cook quickly in the air fryer and are served over creamy yellow risotto made with Arborio rice, turmeric, lemon, and Italian cheese. This colorful dinner for two balances spicy, smoky salmon with rich and creamy risotto.
Servings 2 servings
Calories: 723kcal
Ingredients
Habanero Adobo Wet Seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon habanero sauce
- 1 medium lemon zested and juiced
- 1 tablespoon avocado oil
Yellow Risotto
- 1 shallot finely chopped
- 2 garlic cloves finely chopped
- 1 tablespoon avocado oil
- ¾ cup Arborio rice
- ¼ cup dry white wine preferably Sauvignon Blanc
- 2 cups low-sodium chicken broth preferably warm
- ½ teaspoon ground turmeric
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup grated Italian cheese blend Parmesan, or Pecorino
Salmon and Asparagus
- 8 ounces of salmon fillets two 4-ounce portions
- ½ bunch of asparagus about 12 ounces, trimmed
- Fresh parsley for garnish optional
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prep Before Cooking: Read through the recipe, gather the ingredients, and complete the chopping, measuring, zesting, and juicing before you begin. Risotto comes together more easily when everything is ready to use.
- Make the Habanero Adobo: Combine the smoked paprika, oregano, garlic powder, onion powder, cumin, kosher salt, and black pepper. Reserve 1 teaspoon of the dry seasoning mixture for the risotto. Add the habanero sauce, avocado oil, half of the lemon juice, and half of the lemon zest to the remaining seasoning. Stir into a wet adobo and set aside with a silicone brush.
- Prep the Asparagus: Trim about 1½ inches from the woody ends of the asparagus, or trim where the stalks naturally become tender. Set aside.
- Start the Risotto: Heat the avocado oil in a Dutch oven over medium heat. Add the shallot and garlic and cook for about 1 minute, stirring frequently, until they begin to soften without browning.
- Toast the Arborio Rice: Add the Arborio rice and cook for about 3 minutes, stirring frequently to coat the grains in the oil and aromatics without browning them.
- Deglaze: Add the white wine and stir until it is almost completely absorbed. Reduce the heat to medium-low.
- Add the Broth: Stir in about half of the warm chicken broth along with the turmeric, salt, black pepper, and reserved adobo seasoning. Cook, stirring regularly, until most of the liquid is absorbed.
- Continue the Risotto: Add half of the remaining broth and continue cooking and stirring until it is mostly absorbed. Add the remaining broth as needed and continue cooking until the Arborio rice is creamy and tender but still slightly firm, or al dente.
- Preheat the Air Fryer: While the risotto cooks, preheat the air fryer to 375 °F.
- Season the Salmon and Asparagus: Pat the salmon fillets dry with a paper towel. Arrange the salmon and asparagus in the air fryer basket in a single layer, leaving enough room for hot air to circulate. Brush the salmon and asparagus evenly with the habanero adobo.
- Air Fry: Cook at 375 °F for about 7 minutes. Check the salmon and asparagus. Depending on the thickness of the salmon fillets, continue cooking for another 2 to 3 minutes, if needed.
- Check for Doneness: Cook the salmon until the thickest part reaches 145 °F. The flesh should be opaque and flake easily with a fork.
- Finish the Risotto: When the rice is al dente and surrounded by a creamy sauce, remove it from the heat. Stir in the remaining lemon juice, remaining lemon zest, and grated Italian cheese. Taste and adjust the salt, black pepper, cheese, or lemon as needed.
- Serve: Divide the creamy yellow risotto between two bowls or plates and top with the air-fried habanero adobo salmon and asparagus. Garnish with fresh parsley, if desired, and serve immediately.
Video
Notes
Save Time With Frozen Salmon: You don't always have to thaw salmon before air frying it. COSORI recommends cooking frozen salmon directly in the air fryer and extending the cooking time as needed. Because this recipe uses a wet adobo, start cooking the frozen salmon without the adobo, then brush on the seasoning once the exterior has thawed before returning it to the air fryer to finish cooking. Always use the internal temperature rather than time alone to determine doneness.
For Convenience: Store-bought adobo seasoning can replace the homemade dry spice mixture when you're short on time. Check the sodium level before adding additional salt.
Cheese Options: Grated Italian cheese blends commonly contain Parmesan, Pecorino, or a combination of Italian hard cheeses. You can also use Parmesan or Pecorino individually.
No Wine: Replace the white wine with an equal amount of chicken broth if you prefer not to use wine.
Adjust the Heat: Reduce the habanero sauce for a milder version or substitute Scotch bonnet sauce for a different fruity chile flavor.
Risotto Consistency: Risotto should be creamy and loose enough to spread slightly when spooned onto the plate. If it becomes too thick before serving, stir in a small splash of warm chicken broth.
Traditional Adobo Note: This is my own habanero adobo-inspired seasoning blend for this recipe, not a traditional regional adobo preparation.
Nutrition
Calories: 723kcal | Carbohydrates: 78g | Protein: 40g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 65mg | Sodium: 1320mg | Potassium: 1253mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1193IU | Vitamin C: 41mg | Calcium: 124mg | Iron: 8mg
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