Pan-fried Salmon with Lemon Risotto
Risotto, originally from Northern Italy, is made with Arborio rice which is more starchy than most long grain varieties.
30 min
Risotto, originally from Northern Italy, is made with Arborio rice which is more starchy than most long grain varieties.
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Ingredients
Number of People:
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
Salted 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) | 3607 / 864 |
| Fats (g) | 38.5 |
| of which saturated (g) | 12.8 |
| Carbohydrates (g) | 95 |
| of which sugars (g) | 8.4 |
| Fibers (g) | 6.8 |
| Proteins (g) | 49 |
| Salt (g) | 1.2 |
*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 1/1.5/2 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.
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, 2/3/4 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).
6 Serve
Serve the salmon over the lemon risotto and garnish with remaining parsley.
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