Dinner, Food

Salmon with Leek & Mushroom Risotto

Salmon - V04

Here is the second salmon risotto that I promised all you fine people. Salmon are such incredible fish and whilst we enjoy catching them we try to use every edible part of the salmon. They have to go on such an incredible journey just to breed so wasting any part would be a crime. I hope you are all keeping warm with this horrible weather!

Preparation Time – 10 minutes
Cooking Time – 30 minutes
Serves – 4 people

Ingredients

4 salmon fillets

1 ½ cups Arborio rice
1 ½ L chicken stock
12 button mushrooms
1 leek
1 onion
1 tbsp. crushed garlic
50 g butter
¼ cup Parmesan cheese

Olive oil
Salt & Pepper

Method

In a fry pan on medium heat add chopped onion, garlic and a slice of butter and cook for 2 minutes or until slightly browned. Add sliced leek and chopped mushrooms and cook for another 2-3 minutes until the mushrooms slightly brown. Remove from heat, cover and set aside.

Add rice and 2 tbsp. olive oil to the frying pan and stir for approximately 4 minutes. Stir in 1 cup of stock and cook until it is absorbed by the rice, stirring constantly. Continue to add broth 1 cup at a time, allowing the stock to be absorbed before adding the next cup. Continue this process until the rice is fully cooked, usually takes around 25 minutes.

With 10 minutes to go until the rice is cook its time to prepare and cook the salmon fillets. As there is plenty of flavor in the risotto it is nice to keep the salmon plain so to prepare, remove the bones and skin. Add 2 tbsp. butter to a fry pan on high heat and when melted add salmon fillets. Place the fish in the preheated pan and cook for 3 minutes before flipping each fillet over and cooking for an additional 3 minutes. Use a fish spatula to turn the fish. Do not use tongs, since the salmon will likely break apart prematurely. The salmon is done when the entire fillet is no longer translucent.

When the rice is cooked, turn frying pan to low heat and add remaining butter and Parmesan cheese and allow to melt. Add leek and mushroom mixture and some salt & pepper and stir through.

Serve in a shallow bowl adding around 1 cup of risotto in the bottom with a perfectly cooked salmon fillet on top. Drizzle over some good quality olive oil and place a couple of lemon wedges over to garnish and for flavor.

Enjoy!!

Daisy xx

 

Salmon - V01 Salmon - V03Salmon - V02