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Pan-fried Salmon on Pea & Lemon Risotto

Pan-fried Salmon on Pea & Lemon Risotto

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Risotto is notorious for being difficult to master – this simplistic yet elevated creamy Pea & Lemon Risotto with Pan-fried Salmon makes it light work.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 35 mins |
  • Cook Time : 50 mins
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Pea & Lemon Risotto

1 x 25 g sachet fish stock
4 C (1 litre) water
2 whole white onions, finely chopped
1 whole garlic clove, peeled & thinly sliced
8 tsp (40 ml) salted butter
1 ½  C (375 ml) arborio/risotto rice
1 C (250 ml) whole cream
juice of 2 whole lemons
2 tsp (10 ml) salt
black pepper
100 g fresh shelled peas

Pan-fried Salmon 

4 x 125 g salmon fillet portions
4 tsp (20 ml) olive oil
8 tsp (40 ml) salted butter
salt and black pepper

To Serve 

50 g sugar snap peas (optional garnish)
20 g pea shoots
1 lemon, quartered

Pea & Lemon Risotto

In a medium pot, bring the water and fish stock to a boil. Stir continuously until mixed through.

Place the knob of butter into a medium-sized pot and allow it to melt; add the onions and garlic to the pan and sweat gently. Cook for 5-8 minutes, stirring occasionally, until the onions become translucent.

Add the risotto rice to the pan and continue stirring until the rice has been lightly toasted, about 4-6 minutes.

Add the stock 1 cup at a time, stirring until the liquid has been incorporated. Repeat the process until all of the stock has been finished, approximately 20-25 minutes. Add the cream and lemon juice to the rice and stir until it has incorporated. Season with salt and black pepper.

Place a medium pot of water on the stove and bring to a boil. Place the shelled and snap peas into the water and cook for 3-5 minutes. Once cooked, place them into ice water to stop the cooking process. Mix the shelled peas through the risotto (you can leave a few to garnish at the end if preferred) and reserve the blanched snap peas for garnish.

Pan-fried Salmon 

Season both sides of the salmon fillets with salt and pepper and oil.

Place a knob of butter into a medium-sized pan and allow it to melt. Place the salmon fillets into the pan skin side down first; press down gently for 10 seconds to allow for an even crust. Cook for 3-5 minutes on the skin side and then flip over onto the flesh side for an additional 30 seconds.

Once cooked, place onto a tray and allow the salmon to rest for half the time that it has been cooked.

To Serve

Dish up portions of risotto, then add a portion of salmon on top. Garnish with sliced snap peas, any remaining shelled peas and pea shoots. Add a crack of black pepper and serve with extra lemon wedges on the side.