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

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2 people
Meal course
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1 .
For the salmon
2 small
Salmon fillet
1 large
Lemon - sliced
25 grams
1 Twist
Salt and pepper
2 .
For the salad
2 handful
2 handful
Mixed leaves
1 handful
Mixed herbs
1/2 whole
Red pepper - deseeded and finely chopped
3 .
For the dressing
1/2 medium
Lemon - Juice
1 Dessert spoon
Extra Virgin Olive Oil
1/2 tsp
Fresh dill - finely chopped
1/2 tsp
1/2 tsp
4 .
For the risotto
1 medium
White onion - peeled and finely chopped
1 medium
Courgette - finely chopped
75 grams
Arborio rice
150 ml
Ginger beer
250 ml
Chicken stock
70 grams
1/2 tsp
Fresh parsley - finely chopped
1/2 tsp
Fresh dill - finely chopped
Roasted Salmon with Courgette and Pea Risotto and a Mixed Herb Salad
  1. Preheat the oven to 180’C
  2. 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.
  3. For the salad, finely chop the ingredients, combine and set aside until ready to serve.
  4. To make the salad dressing, combine all the ingredients and give them a good shake/stir
  5. Now heat a saucepan to a medium temperature and fry 1 onion in a splash of oil until brown.
  6. Add 1 finely sliced courgette until it starts to soften
  7. Coat the Arborio rice in the courgette and onion mixture and at the same time place the salmon in the oven to cook for 15 minutes
  8. Add the ginger beer to the risotto rice and stir continuously until all the liquid has absorbed.
  9. Make up the 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.
  10. Add the peas, parsley and dill with a little bit more stock Once absorbed, serve with the salmon, herb salad and dressing.

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