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
-
Dried Bay Leaf
-
Salmon Fillet
-
Lemon
-
Black Peppercorns
-
White Vinegar
-
Shallots
-
Butter
-
Leek
-
Sweetcorn
-
Chicken Stock
-
Risotto Rice
-
Garlic
-
Brown Onion
-
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 |
-
0.0 min
Preheat the oven to 180C and place a saucepan of water on to boil, add the stock* and stir to dissolve.
-
1.0 min
Peel and finely chop the brown onion and garlic.
-
3.0 min
Finely slice the leek and shallots.
-
5.0 min
Halve and juice the lemon*, reserving the correct amount.
-
6.0 min
Heat oil in a saucepan over medium heat.
-
7.0 min
Add the onion and garlic, and cook for 1 minute until beginning to soften.
-
8.0 min
Add the risotto rice to the onion mixture, stirring to coat, until the rice becomes translucent on the edges.
-
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.
-
9.0 min
Cook the citrus mixture until the liquid has reduced significantly and almost evaporated (5-10 mins). Stir occasionally.
-
9.5 min
Gradually add the remaining chicken stock (a ladel full at a time) to the rice and cook, stirring constantly, until absorbed.
-
15.0 min
Stir in the corn and leeks to the risotto mixture.
-
21.0 min
Season to taste with salt and pepper.
-
22.0 min
Heat some olive oil in a frying pan over high heat.
-
23.0 min
Place the fish in the pan skin side down and cook until the skin is crispy.
-
23.5 min
Season the salmon with salt and pepper.
-
25.0 min
Place the Salmon on a tray and into the oven to finish cooking (8-10mins).
-
25.5 min
Gradually add the butter to the citrus mixture, while whisking continuously, until melted.
-
28.0 min
Remove the solids from the citrus butter and season with salt and pepper to taste.
-
29.0 min
Remove the butter from the heat and reserve.
-
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.
-
33.0 min
Once the risotto rice is al dente remove from the heat and distribute amongst the plates.
-
34.0 min
Remove the salmon from the oven.
-
35.0 min
Top the risotto with the Salmon and drizzle with the citrus butter.
-
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
-
-
-
-
-
