Seared Salmon with Lemon Risotto

This cooked salmon with lemon Italian rice is a chic main course good for amusing or if you're payment date night reception. A creamy Italian rice and a crisp cooked salmon fillet, all coming back along with lots of lemon, parsley and black pepper.

Seared Salmon with Lemon Risotto

With this easy instruction you'll produce this eating place quality dish simply reception. The lemon Italian rice makes a good rice dish for the succulent salmon.

Pan searing is such a good thanks to cook salmon. the outside gets all crisp while the within remains soft, tender and soften within the mouth. And this salmon Italian rice is not any exception. absolutely overdone salmon served on a bed of Italian rice rice. DELICIOUS!! 

Seared Salmon with Lemon Risotto

Lemon Risotto
This lemon Italian rice is that the good dish for once you square measure asking what facet do I serve with my cooked salmon. Well this is often the simplest rice dish to serve with salmon. It's creamy and wealthy however recent and jam-choked with lemon flavor.

You could conjointly serve this lemon Italian rice with grilled chicken or cooked shrimp!!!

Seared Salmon with Lemon Risotto

INGREDIENTS :
For the risotto :
  • 1 1/4 cups arborio risotto rice
  • 1/2 cup white wine
  • 4 cups hot vegetable/fish/shrimp
  • 1 onion
  • 1 tbsp olive oil

For the salmon :
  • 4 fillets salmon I prefer skin off for this dish
  • salt
  • 1 tbsp olive oil

To finish and serve :
  • 2 lemons
  • 3 tbsp butter
  • Freshly chopped parsley
  • black pepper
INSTRUCTIONS :

For the risotto :
  1. Peel and finely chop the onions and garlic.
  2. Heat the oil in a heavy based pan or skillet.
  3. Add the garlic and onion and sauté over a medium-low heat for 3-4 minutes or until softened but not colored.
  4. Turn heat up to high, add in the rice and stir until the grains look almost glassy.
  5. Add wine and cook for 2 minutes until the alcohol has evaporated.
  6. Turn heat down to medium low. Add 1/2 cup of stock and stir slowly until absorbed.
  7. Repeat until you have used 3 1/2 cups of stock.
  8. Check the rice, it should be cooked through but still firm rather than stodgy and almost cooked.
  9. Remove the rice from the heat whilst you cook the salmon.

To cook the salmon :
  1. Heat the olive oil in a non-stick pan.
  2. Season the salmon generously with salt.
  3. Cook the salmon for 3 minutes then turn and cook for a further 3 minutes.
  4. Remove from the pan and tent with foil whilst you finish the risotto.

To finish and serve :
  1. Once the salmon is cooked. Add the remaining stock to the risotto and stir over a gentle heat.
  2. Add in the butter, and the juice of one lemon and zest of 2 lemons.
  3. Stir vigorously to create a luscious creamy risotto.
  4. Spoon out the risotto and top with the cooked salmon, plenty of fresh parsley and a good grinding of black pepper.




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