Roasted Salmon with Courgette and Pea Risotto and a Mixed Herb Salad

This recipe was inspired by my boyfriend’s parent’s garden. It is always full of so many different leaves and herbs, I have to say that I have no idea what half of them are, I just know they smell and taste delicious. Whenever we visit we always come back with bags full of leaves and different vegetables. As I couldn’t decipher what everything I had picked was I decided to chop it all together and have a great salad; full of different flavours and textures, and what could be better to have it with than a nice fresh piece of salmon? I have a hungry, food craving man to feed at the same time so I had to add the carbs but this meal would work really well without the risotto if you wanted something lighter.

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–          2 small pieces of salmon

–          1 lemon – cut into thin slices

–          25g butter, thinly sliced

–          Salt and pepper

Preheat the oven to 180’C

To prepare the salmon get 2 sheets of greaseproof paper and lay half the butter on each, topped with a couple of slices of lemon

Season the salmon and place on top of the lemon. Divide the rest of the lemon between 2 parcels and lay on top of the salmon.

Wrap up the parcels and leave until ready to go in the oven

For the salad, finely chop the following ingredients, combine and set aside until ready to serve;

–          Rocket

–          Mixed leaves

–          Selection of herbs

–          ½ red pepper

To make the salad dressing, combine the following ingredients;

–          Juice of ½ lemon

–          1 dsp extra virgin olive pol

–          ½ tsp dill

–          ½ tsp mustard

–          ½ tsp honey

Now fry 1 onion in a splash of oil until brown.

Add 1 finely sliced courgette until it starts to soften

Coat 75g of Arborio rice in the courgette and onion mixture

Now it is time to put the salmon in the oven and roast for 15minutes

Add 150ml of ginger beer to the risotto rice and stir continuously until all the liquid has absorbed

Make up 200ml chicken stock and add a little bit to the risotto, stir until absorbed and add some more. Continue to so this until the rice starts to soften.

Add 70g of peas, ½ tsp parsley and ½ tsp dill with a little bit more stock

Once absorbed, serve with the salmon, herb salad and dressing.

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10 comments

  1. pennycoho said on July 23, 2012 Reply

    The dishes you show and give directions for are so appealing. I enjoy coming here! Thank you!

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    1. homemadewithmess said on July 24, 2012 Reply

      Thank you so much 😀 I’m glad you enjoy my blog, I love doing it!

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  2. hipfoodiemom said on July 23, 2012 Reply

    Yum!!

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  3. grumpytyke said on July 24, 2012 Reply

    I’d never have thought of ginger beer in a risotto, though I do often add peas at the end as they seem to go so well. On my own this week so I’m going to make this recipe just for myself this evening.

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  4. Casey T. said on July 24, 2012 Reply

    Looks so delicious! I have to try this!

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    1. homemadewithmess said on July 24, 2012 Reply

      Thanks, I hope you like it

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  5. grumpytyke said on July 24, 2012 Reply

    Just finished eating and it was as delicious as I hoped. One or two minor adjustments. I think either your recipe was intended as a starter for two or you’re on a diet. I substituted one large piece of salmon (1/2lb) for two small and made your quantity of risotto for one. The ginger from the beer is subtle but interesting. The chicken stock (I’d normally have used fish stock) works well too.
    Recommended!

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    1. homemadewithmess said on July 24, 2012 Reply

      I’m so happy you have tried it 😀 I do have to say the ginger beef was a total experiment. I usually use wine in my risotto’s but as I had none I used something else instead. I try and experiment with what I have rather then going to the shops when I don’t need to, which is the same story with the stock, I only had chicken. It usually works, and if I like the dish I post it.

      Thank you so much for the feedback, it has made my day that you tried it.

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  6. messymotto said on August 8, 2012 Reply

    This looks delicious and like a good change of pace from the flavors I usually used. Can’t wait to try it!

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    1. homemadewithmess said on August 9, 2012 Reply

      Thanks, I hope you love it as much as I did 😀

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