Pan-fried Salmon with Lemon Risotto
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 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.
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!).
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, grated Parmesan, cream cheese 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.
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 677 · Prot 40 · Carbs 85 · Fat 16
Gluten-Free
Ingredients
Risotto
Risotto, originally from Northern Italy, is made with Arborio rice which is more starchy than most long grain varieties.
Cooking Time: 30 min
Cals 677 · Prot 40 · Carbs 85 · Fat 16
Gluten-Free
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 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.
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!).
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, grated Parmesan, cream cheese 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.
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
Risotto
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