Pan-fried Salmon with Lemon Risotto

Name: Pan-fried Salmon with Lemon Risotto
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 1 Piece of Lemon; 1 Piece of Brown onion; 2 Piece of Garlic cloves; 600 ML of Water; 1 Piece of Vegetable stock cube; 30 Grams of Parmesan; 1 Tbsp of Olive oil; 1 Tsp of Salt; 160 Grams of Arborio rice; 15 Grams of Fresh parsley; 100 Grams of Green peas; 20 Grams of Butter; 1 Tsp of Black pepper

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

525 Reviews

Cals 862 · Prot 49 · Carbs 95 · Fat 38

Family Friendly

30 min

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

525 Reviews

Cals 862 · Prot 49 · Carbs 95 · Fat 38

Family Friendly

Ingredients

Risotto

Skin-on salmon fillet 6*

350 Grams

Lemon

1 Piece

Brown onion

1 Piece

Garlic cloves

2 Piece

Water

600 ML

Vegetable stock cube 15*

1 Piece

Parmesan 4*

30 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Arborio rice

160 Grams

Fresh parsley

15 Grams

Green peas

100 Grams

Butter 4*

20 Grams

Black pepper

0.5 Tsp

Allergens

*6 Fish, *15 Celery, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3600 / 862
Fats (g)	38.4
of which saturated (g)	13.3
Carbohydrates (g)	95
of which sugars (g)	8.3
Fibers (g)	6.8
Proteins (g)	49
Salt (g)	1.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

2 Fry

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. 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.

3 Add

Add 1 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.

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.

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.

5 Finish risotto

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