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.
– 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;
– 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.