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.
Thyme and Oreganoor other garden herbs, finely chopped
2 1/2cupsVegetable stock
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.
Note: Choose any green vegetable as a side dish for this crispy salmon and risotto recipe, we roasted some zucchini.