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Grilled Salmon on Pea and Lemon Risotto

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Creamy lemon and Pea risotto topped with delicate salmon. Perfect for light meal.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 25 mins
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Grilled salmon

  • about 450 g Norwegian salmon or lightly smoked trout fillets, cut into 4 portions
  • 50 g butter, melted
  • freshly ground black pepper

Pea and lemon risotto

  • 1 Tbsp (15 ml) olive oil
  • 2 Tbsp (30 ml) butter
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 C (250 ml) Arborio rice
  • ½ C (125 ml) dry white wine (or replace with stock)
  • about 3 C (750 ml) hot vegetable stock
  • 1 C (250 ml) blanched fresh peas (boiled for 1 minute and refreshed in cold water)
  • ½ C (125 ml) grated Parmesan cheese
  • zest and juice of 1 small lemon
  • sea salt and freshly ground black pepper

Preheat the oven grill.

Arrange the salmon or trout portions, skin side down, on a greased baking tray. Brush the fish generously with melted butter and top with lots of freshly ground black pepper. Place under the grill for 8–12 minutes (depending on thickness).

Pea and lemon risotto

Heat the oil and butter and sauté the onion and garlic until soft and fragrant. Add the rice and stir until each grain is coated in oil.

Add the wine and leave to reduce until most of the liquid has been absorbed into the rice. Then add a soup ladleful of hot stock and gently simmer until reduced. Repeat the process until the rice is cooked and has absorbed all of the stock. This should take about 16 minutes.

Add the peas and simmer for a minute or two. Add the Parmesan and mix thoroughly until evenly combined. Remove from the heat and add the lemon zest and juice. Season to taste with sea salt and freshly ground black pepper.

Serve the risotto immediately, topped with the grilled salmon or trout.