Salmon Recipes .net

• Home
• Find A Recipe
• Seared Salmon on a Leek Risotto

Seared Salmon on a Leek Risotto

Recipe Information

Ingredients

• 50g butter
• 15ml spoon olive oil
• 1 medium red onion, finely chopped
• 400g pack trimmed leeks, cut into thin strips, reserving half for garnishing
• 250g Arborio risotto rice
• 2 x 284ml tubs fish stock, decanted and heated
• 150ml white wine or vermouth
• 15ml spoon olive oil
• 4 x salmon fillets, skin on
• 1 carrot, cut into thin strips
• 15g butter
• 2-4 x 15ml spoons water
• 20g fresh flat leaf parsley, finely chopped

Method

To make the risotto: Heat 25g of the butter and the olive oil in a large shallow frying pan, then over a moderate heat gently saute the onions and leeks for 3-4 minutes. Stir in the rice to coat in the oil.

Gradually add in the hot stock, stirring all the time. Add additional stock when the previous addition has been absorbed. Repeat this process until all the stock has been incorporated.Then add in the wine or vermouth, leaving until the liquid has been absorbed. Finally, stir in the remaining butter.

Heat the olive oil in a griddle pan or frying pan and cook the salmon following the pack instructions.

Place the remaining leeks and carrots in a small saucepan and add the butter and water. Cover with a greaseproof paper circle and cook over a moderate heat for 2-3 minutes, or until the vegetables are glazed and shiny in appearance. Stir in the chopped parsley.

To serve:Pile the risotto on individual serving plates, top with the fish and spoon the glazed vegetables on top. Serve immediately.