Pan-fried Salmon with Lemon Risotto

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Instructions

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1 Prep

Wash the lemon thoroughly. Grate its zest with a fine blade - take care to avoid the bitter pith. Juice the lemons. Peel and finely chop the onion and garlic. Boil the measured water and dissolve the stock cube in it. Grate the Parmesan

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2 Fry

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil and the butter. Once hot, add the onion with a pinch of salt and cook for 5-6 min or until softened. Once softened, add the garlic and arborio rice and cook for 1 min further, stirring to coat the grains in the oil

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3 Add

Add 1/1.5/2 tsp of grated lemon zest. Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'. If you run out of stock, add more water (see pro tip!).

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4 Fry salmon

Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Portion the salmon, then season the skin generously with salt. Once hot, add the salmon fillets skin-side down and cook for 4 min until crispy, flip and cook for 2 min further until cooked through.

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5 Finish risotto

Chop the parsley leaves. Once the risotto is cooked, add the green peas, 2/3/4 tbsp of lemon juice, grated Parmesan, cream cheese and half the chopped parsley. Warm through for 1 final min. Season with pepper (and salt, if needed). 

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6 Serve

Serve the salmon over the lemon risotto and garnish with remaining parsley.

Tips for fussy eaters

Make theirs simpler by leaving out the lemon juice and zest.

Pro tip

The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the liquid quantity accordingly.

Risotto, originally from Northern Italy, is made with Arborio rice which is more starchy than most long grain varieties.

Cooking Time: 30 min

Cals 884 · Prot 49 · Carbs 83 · Fat 33

Gluten-Free

Ingredients

Number of people

Risotto

Skin-on salmon fillet 350 Grams
Lemon 1 Piece
Brown onion 1 Piece
Garlic cloves 2 Pieces
Water 600 ML
Vegetable stock cube 1 Piece
Parmesan 30 Grams
Olive oil 1 Tbsp
Salted butter 10 Grams
Salt 0.5 Tsp
Arborio rice 160 Grams
Fresh parsley 15 Grams
Green peas 100 Grams
Cream cheese 20 Grams
Black pepper 0.5 Tsp

Risotto, originally from Northern Italy, is made with Arborio rice which is more starchy than most long grain varieties.

Cooking Time: 30 min

Cals 884 · Prot 49 · Carbs 83 · Fat 33

Gluten-Free

Instructions

photo

1 Prep

Wash the lemon thoroughly. Grate its zest with a fine blade - take care to avoid the bitter pith. Juice the lemons. Peel and finely chop the onion and garlic. Boil the measured water and dissolve the stock cube in it. Grate the Parmesan

photo

2 Fry

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil and the butter. Once hot, add the onion with a pinch of salt and cook for 5-6 min or until softened. Once softened, add the garlic and arborio rice and cook for 1 min further, stirring to coat the grains in the oil

photo

3 Add

Add 1/1.5/2 tsp of grated lemon zest. Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'. If you run out of stock, add more water (see pro tip!).

photo

4 Fry salmon

Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Portion the salmon, then season the skin generously with salt. Once hot, add the salmon fillets skin-side down and cook for 4 min until crispy, flip and cook for 2 min further until cooked through.

photo

5 Finish risotto

Chop the parsley leaves. Once the risotto is cooked, add the green peas, 2/3/4 tbsp of lemon juice, grated Parmesan, cream cheese and half the chopped parsley. Warm through for 1 final min. Season with pepper (and salt, if needed). 

photo

6 Serve

Serve the salmon over the lemon risotto and garnish with remaining parsley.

Tips for fussy eaters

Make theirs simpler by leaving out the lemon juice and zest.

Pro tip

The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the liquid quantity accordingly.

Ingredients

Number of people

Risotto

Skin-on salmon fillet 350 Grams
Lemon 1 Piece
Brown onion 1 Piece
Garlic cloves 2 Pieces
Water 600 ML
Vegetable stock cube 1 Piece
Parmesan 30 Grams
Olive oil 1 Tbsp
Salted butter 10 Grams
Salt 0.5 Tsp
Arborio rice 160 Grams
Fresh parsley 15 Grams
Green peas 100 Grams
Cream cheese 20 Grams
Black pepper 0.5 Tsp
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