Fish & SeafoodMain CourseMaison Mirabeau WinesProvencal RecipesTaste

Crispy Salmon with a Lemony Risotto Recipe

Salmon is a rich-flavoured fish that pairs well with most rosés but immediately came to mind as a fantastic pairing for our La Réserve Rosé as it mirrors some of the essential aromas and flavours of this limited edition wine. Please ensure you source your salmon as sustainably as possible for this crispy salmon risotto recipe and choose organic if farmed. Then, enjoy the flavours of this easy salmon dish with a glass (or two) of chilled rosé.

Crispy Salmon and Lemony Risotto

Crispy Salmon with a Lemon Risotto

blankMaison Mirabeau Wine
Quick to prepare this salmon dish is a light main course any time of the year. The wonderful thing about risotto is you can make it the main event, slow down the cooking and occasionally stirring while you chat with your guests.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine French
Servings 4 people

Ingredients
 
 

  • 4 Organic Salmon Fillets with the skin on
  • 1 cup Risotto Rice Italian short-grain rice
  • 2 Lemons
  • 1 Garlic Clove
  • 2 Shallots
  • Thyme and Oregano or other garden herbs, finely chopped
  • 2 1/2 cups Vegetable stock

Instructions
 

  • Ensure that any scales are removed from the skin by scraping them over with a sharp knife. Wash the salmon and pat completely dry.  Rub the skin with olive oil and salt, set aside.
  • Chop up the shallots and garlic and add to a medium heat pan with some olive oil and fry gently.  Rinse the risotto rice and add to the pan. Give it a few minutes while turning it over to absorb the lovely flavours. De-glaze the pan with a bit of white or rosé wine if you have some handy, before adding the stock to the rice progressively whilst stirring.
  • Follow the cooking instructions on your rice packet, but you want to make sure the outside of the Risotto is creamy, and the inside is still slightly firm. Once you have this consistency turn off the heat and add a squeeze of lemon juice and plenty of zest. 
  • Then add a chunk of butter or olive oil alongside the herbs, give it a gently stir to integrate the flavours and adjust salt and pepper. Finally, put a lid on the pan to keep the risotto warm.
  • Fry the salmon skin down on a hot skillet until crispy and finish it off by turning it over carefully towards the end.
  • Plate up the risotto and carefully place the slice of salmon on top. Garnish with a quarter of a lemon and serve immediately.

Notes

Note: Choose any green vegetable as a side dish for this crispy salmon and risotto recipe, we roasted some zucchini.
Keyword Risotto, Salmon, Seafood Recipes
Tried this recipe?Let us know how it was!

More Salmon Recipes

Pan-Fried Salmon with Pine Nut Salsa
This light but delicious recipe is minimally adapted from the original recipe by Yotam Ottolenghi. It's a wonderful meal that suits any season but would accompany a glass of white wine on a cool summer evening beautifully.
Check out this recipe
Pan-Fried Salmon with Pine Nut Salsa
Salmon with Sun-Dried Tomato and Olive Tapenade
This dish is a great centrepiece to enjoy with some field greens, risotto, and a bottle of top-quality French red wine.
Check out this recipe
Easy Salmon with Sun-dried Tomato and Olive Tapenade
Provençal Herbed Salmon with Roasted Vegetables
This recipe was inspired by one that I found in The New York Times. Enjoy the tastes of Provence with a hint of Italy.
Check out this recipe
Provençal Herbed Salmon with Roasted Vegetables
Risotto with Smoked Salmon, Chèvre, and Lemon
This dish serves 2 as a main course or 4 as a first course.
Check out this recipe
Salmon Risotto with Goat Cheese
Roasted King Salmon with I’itoi Onion Compote
Allow enough time for the onions to cook slowly, as the caramelizing process will make all the difference in the flavour of the compote. Serve with the roasted salmon for a lovely combination. If you have too much onion compote, it won't go to waste, serve with grilled meat or on a sandwich.
Check out this recipe
Market-Inspired Salmon

Please share this with friends and family.

Previous post

Discover These Authentic Alpilles Villages

Next post

Pairing Rhône Valley Caladoc Wine with Food

Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

No Comment

Leave a reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.