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Serves: 2 people

Ready In: 40 minutes

Difficulty: Medium

Recipe Summary:

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
  1. Add water & your stock cube/powder to your largest pot & get on to boil.
  2. Chop the onion(s), courgette & fennel into half-inch slices.
  3. 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.
  4. Remove from heat and leave to cook for 15 minutes with the lid on.
  5. In your second pot/pan, begin to fry the onion, courgette & fennel mix until translucent and just tender.
  6. After about 15 minutes or once your rice is almost done, add the onion, courgette & fennel mix to the rice and set aside again.
  7. In the frying pan, you’ve just emptied, add some oil & return to the heat
  8. Carefully lay the salmon fillets in the pan, skin side down and cook for 3 minutes.
  9. Flip the fillets over and cook for another 2 minutes and remove from the heat.
  10. Season your risotto with salt & pepper and the juice of half the lemon.
  11. 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…   


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