Crispy Salmon with Creamy Lemon Risotto

Crispy Salmon with Creamy Lemon Risotto

Ready in 40 minutes • Serves 5
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, April 11, 2021.
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This creamy risotto is complemented perfectly by crispy seared salmon. Zesty, fresh lemon adds brightness, sour cream contributes richness and a sprinkling of sliced almonds at the end is the cherry on top. This is a meal you won't want to miss.

Ingredients

Risotto

  • 1 cup frozen peas
  • 1 brown onion, diced
  • 1 courgette, grated
  • 1 lemon, zested & juiced
  • 1 drizzle of oil
  • 300g Arborio rice
  • 1 pack RISOTTO STOCK SPICES
  • 3/4 tsp salt
  • 4 cup boiling water
  • 3 Tbsp sour cream

Salmon

  • 1 drizzle of oil
  • 600g salmon, cut into 4 pieces

To Serve

  • 100g mesclun
  • 1 pack sliced almonds

Steps

  1. Bring a full kettle to the boil.
  2. Prep onion, courgette and lemon. Set aside separately.
  3. Heat oil in a large pot (with a lid) on medium-high heat. Cook onion for about 2 minutes, until softened. Add rice, stock spices and salt and cook for 1 minute, stirring constantly.
  4. Add boiling water measure to pot and stir well. Cover, bring to the boil, then reduce heat to low-medium and gently simmer for 17 minutes, stirring occasionally, until rice is tender and liquid is nearly absorbed. Add peas and cook a further 3 minutes, until bright green and tender.
  5. Pat salmon dry, remove any pin bones and cut into 4-5 pieces. Heat oil in a large fry-pan on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook a further 2 minutes for medium, or until cooked to your liking.
  6. Fold courgette, sour cream, lemon zest and juice through cooked risotto. Season to taste with salt and pepper. Add a little water to risotto if it becomes too dry.
  7. Risotto topped with mesclun, salmon and almonds.

Nutritional Information

Energy 2700 kj
645 kcal
Protein 25.5g
Carbohydrate 53.2g
Fat 31.8g