Salmon Fillet and Spinach, Watercress and Rocket Risotto
An exciting risotto incorporating spinach, watercress and rocket to compliment diced salmon pieces, topped with parmesan
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 2 | Fresh Salmon, Fillet | Starter, Main, Salad | Fry, Other, Pan | 30 mins to 1 hour |
Ingredients:
- 2 x 15ml spoons vegetable oil
- 300g arborio rice
- 1 litre fish stock, 2 fish stock cubes made up with 1 litre boiling water
- salt and freshly ground black pepper
- 260g salmon fillet, skinned and diced into 3.5cm pieces
- 120g pack spinach, watercress and rocket
- 2 x 5ml spoons grated lemon rind
- 50g parmesan shavings
Method:
Heat oil in a large frying pan over a medium heat. Add the rice and cook for 1 minute until the rice is coated with oil.
Pour in a ladel of hot stock slowly, stirring continuosly until all the stock has been absorbed.
When the stock has all been absorbed and the rice is just tender; stir in the fish and spinach, watercress and rocket and stir well. Cover and leave to cook for 3 - 4 minutes or until the fish is cooked.
Stir in the lemon rind and parmesan cheese reserving 2 x 15ml spoons for garnishing.
Recipe provided by...
Sainsbury's Supermarkets Ltd
Click here for more information about this recipe provider.
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