
Roasted Salmon Risotto with Citrus Beurre Blanc
You don't have to be at the coast to get a great seafood dinner. But your guests will think they are when they're served savory Roasted Salmon with Seafood Risotto and Citrus Beurre Blanc!
Nutrition Per Portion
- Calories
1196
- Carbs
91.9g
- Fat
68.7g
- Fibre
5.1g
- Protein
46g
- Sugar
6.8g
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Dried Bay Leaf
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Salmon Fillet
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Lemon
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Black Peppercorns
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White Vinegar
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Shallots
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Butter
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Leek
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Sweetcorn
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Chicken Stock
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Risotto Rice
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Garlic
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Brown Onion
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Olive Oil
![]() Dried Bay Leaf |
![]() Salmon Fillet |
![]() Lemon |
![]() Black Peppercorns |
![]() White Vinegar |
![]() Shallots |
![]() Butter |
![]() Leek |
![]() Sweetcorn |
![]() Chicken Stock |
![]() Risotto Rice |
![]() Garlic |
![]() Brown Onion |
![]() Olive Oil |
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0.0 min
Preheat the oven to 180C and place a saucepan of water on to boil, add the stock* and stir to dissolve.
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1.0 min
Peel and finely chop the brown onion and garlic.
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3.0 min
Finely slice the leek and shallots.
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5.0 min
Halve and juice the lemon*, reserving the correct amount.
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6.0 min
Heat oil in a saucepan over medium heat.
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7.0 min
Add the onion and garlic, and cook for 1 minute until beginning to soften.
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8.0 min
Add the risotto rice to the onion mixture, stirring to coat, until the rice becomes translucent on the edges.
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8.5 min
In another saucepan over medium heat, add the shallots, 1/3 of the chicken stock, vinegar, peppercorns, bay leaf and lemon juice.
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9.0 min
Cook the citrus mixture until the liquid has reduced significantly and almost evaporated (5-10 mins). Stir occasionally.
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9.5 min
Gradually add the remaining chicken stock (a ladel full at a time) to the rice and cook, stirring constantly, until absorbed.
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15.0 min
Stir in the corn and leeks to the risotto mixture.
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21.0 min
Season to taste with salt and pepper.
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22.0 min
Heat some olive oil in a frying pan over high heat.
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23.0 min
Place the fish in the pan skin side down and cook until the skin is crispy.
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23.5 min
Season the salmon with salt and pepper.
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25.0 min
Place the Salmon on a tray and into the oven to finish cooking (8-10mins).
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25.5 min
Gradually add the butter to the citrus mixture, while whisking continuously, until melted.
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28.0 min
Remove the solids from the citrus butter and season with salt and pepper to taste.
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29.0 min
Remove the butter from the heat and reserve.
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30.0 min
By now the risotto rice should be almost cooked, if you have ran out of stock use a little water if it is beginning to get to dry.
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33.0 min
Once the risotto rice is al dente remove from the heat and distribute amongst the plates.
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34.0 min
Remove the salmon from the oven.
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35.0 min
Top the risotto with the Salmon and drizzle with the citrus butter.
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Ingredients
Dried Bay Leaf
Salmon Fillet
Lemon
juiced 1/4 lemon juiced per person
Black Peppercorns
White Vinegar
Shallots
thinly sliced
Butter
Leek
thinly sliced
Sweetcorn
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 500ml per person
Risotto Rice
Garlic
finely chopped
Brown Onion
finely chopped
Olive Oil
2 tablespoons per person
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