Serves: 2 people
Ready In: 40 minutes
Inspired by the beautiful, fatty king salmon we found as we ferried into Picton, I created this wonderful risotto. A little bit too glamorous for a bike trip perhaps, but it really does show the flexibility of a good risotto and now you know how to cook perfect rice — just think what you can achieve the next time you stumble across fresh, local ingredients in your backyard.
I wouldn't reccomend carrying Salmon all day & cooking this at night. But, if you roll into a town, have a bit of time to kill and want something truly special - you'll be hard pressed to beat this brilliant salmon dish!
- Salmon for 2 people (depending on hunger levels)
- 1 small fennel bulb (with fennel fronds if possible)
- 100g arborio rice
- 2 shallots or 1 small white onion
- 500 ml water
- 1 stock cube (Vegetable)
- Half a courgette
- 1 lemon
- Olive oil for frying
- Salt and black pepper
- Add water & your stock cube/powder to your largest pot & get on to boil.
- Chop the onion(s), courgette & fennel into half-inch slices.
- Once your waters boiling, add the rice (yup, all of it) and return the pot to the heat with the lid on and cook for a further 5 minutes.
- Remove from heat and leave to cook for 15 minutes with the lid on.
- In your second pot/pan, begin to fry the onion, courgette & fennel mix until translucent and just tender.
- After about 15 minutes or once your rice is almost done, add the onion, courgette & fennel mix to the rice and set aside again.
- In the frying pan, you’ve just emptied, add some oil & return to the heat
- Carefully lay the salmon fillets in the pan, skin side down and cook for 3 minutes.
- Flip the fillets over and cook for another 2 minutes and remove from the heat.
- Season your risotto with salt & pepper and the juice of half the lemon.
- Pick the fennel fronds, season the salmon with a good pinch of salt & the rest of the lemon.
To serve: Simply lay the risotto on a plate/bowl, place the salmon fillet on top & decorate with some fresh fronds! Beautiful…