salmon with fennel and lemon risotto

Name: salmon with fennel and lemon risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 1 brown onion, chopped; 50 grams butter, chopped; 59 milliliters chopped dill; 125 milliliters ½ cup dry white wine; 1 bulb fennel, chopped; 2 liters hot fish stock; 4 cloves garlic, crushed; 1 Tbsp finely grated lemon rind; 1 Tbsp olive oil; 5 servings olive oil, extra, for brushing; 120 grams ½ cup finely grated parmesan; 300 grams ½ cup aborio rice; 2 fillets x 200g salmon fillets, pin-boned+ and sliced

The recipe salmon with fennel and lemon risotto could satisfy your Mediterranean craving in roughly 45 minutes. This recipe serves 5. One serving contains 727 calories, 34g of protein, and 38g of fat. It is a good option if you're following a gluten free and pescatarian diet. If you have brown onion, lemon rind, bulb fennel, and a few other ingredients on hand, you can make it. To use up the dill you could follow this main course with the Raspberry Chocolate Dessert Quesadilla #Choctoberfest as a dessert.

Instructions

Trim the fronds from the fennel, set aside and chop remaining fennel.

Ingredients you will need

Fennel

Place the butter and oil in a large heavy-based saucepan over medium heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Sauce Pan

Add the fennel and onion and cook for 25 minutes or until softened.

Ingredients you will need

Fennel

Onion

Add the rice and garlic stir for 1 minute or until rice is well coated.

Ingredients you will need

Garlic

Rice

Add the wine and cook for 1 minute or until evaporated.Gradually add the stock, 1 cup at a time, stirring continuously, for 2530 minutes or until absorbed and rice is al dente. Stir through lemon rind, dill and cheese.

Ingredients you will need

Lemon Peel

Cheese

Stock

Dill

Rice

Wine

Heat a large non-stick frying pan over high heat.

Equipment you will use

Frying Pan

Brush salmon with the extra oil and cook, skin-side down, for 23 minutes or until crispy. Turn and cook for a further 23 minute or until salmon is cooked to your liking.

Ingredients you will need

Salmon

Cooking Oil

Serve with risotto.

Serves 4.

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

brown onion, chopped 50grams

butter, chopped 59milliliters

chopped dill 125milliliters

½ cup dry white wine 1

bulb fennel, chopped 2liters

hot fish stock 4cloves

garlic, crushed 1Tbsp

finely grated lemon rind 1Tbsp

olive oil 5servings

olive oil, extra, for brushing 120grams

½ cup finely grated parmesan 300grams

½ cup aborio rice 2fillets

x 200g salmon fillets, pin-boned+ and sliced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.