Roasted Salmon Risotto

with Citrus Beurre Blanc

  • Seafood
  • Premium
  • Meat
  • Italian
  • Contains Dairy

You don't have to be at the coast to get a great seafood dinner. But your guests will think they are when they're served savory Roasted Salmon with Seafood Risotto and Citrus Beurre Blanc!

Nutrition Per Portion

  • 1015 Calories | 
  • 93.1g Carbohydrates | 
  • 65.8g Fat | 
  • 5.2g Fibre | 
  • 9.1g Protein | 
  • 7.1g Sugar
  • 0.0 min

    Preheat the oven to 180C and place a saucepan of water on to boil, add the stock* and stir to dissolve.

  • 1.0 min

    Peel and finely chop the brown onion and garlic.

  • 3.0 min

    Finely slice the leek and shallots.

  • 5.0 min

    Halve and juice the lemon*, reserving the correct amount.

  • 6.0 min

    Heat oil in a saucepan over medium heat.

  • 7.0 min

    Add the onion and garlic, and cook for 1 minute until beginning to soften.

  • 8.0 min

    Add the risotto rice to the onion mixture, stirring to coat, until the rice becomes translucent on the edges.

  • 8.5 min

    In another saucepan over medium heat, add the shallots, 1/3 of the chicken stock, vinegar, peppercorns, bay leaf and lemon juice.

  • 9.0 min

    Cook the citrus mixture until the liquid has reduced significantly and almost evaporated (5-10 mins). Stir occasionally.

  • 9.5 min

    Gradually add the remaining chicken stock (a ladel full at a time) to the rice and cook, stirring constantly, until absorbed.

  • 15.0 min

    Stir in the corn and leeks to the risotto mixture.

  • 21.0 min

    Season to taste with salt and pepper.

  • 22.0 min

    Heat some olive oil in a frying pan over high heat.

  • 23.0 min

    Place the fish in the pan skin side down and cook until the skin is crispy.

  • 23.5 min

    Season the salmon with salt and pepper.

  • 25.0 min

    Place the Salmon on a tray and into the oven to finish cooking (8-10mins).

  • 25.5 min

    Gradually add the butter to the citrus mixture, while whisking continuously, until melted.

  • 28.0 min

    Remove the solids from the citrus butter and season with salt and pepper to taste.

  • 29.0 min

    Remove the butter from the heat and reserve.

  • 30.0 min

    By now the risotto rice should be almost cooked, if you have ran out of stock use a little water if it is beginning to get to dry.

  • 33.0 min

    Once the risotto rice is al dente remove from the heat and distribute amongst the plates.

  • 34.0 min

    Remove the salmon from the oven.

  • 35.0 min

    Top the risotto with the Salmon and drizzle with the citrus butter.

  • Ingredients

    Dried Bay Leaf

    Salmon Fillet ,

    Lemon , juiced

    Black Peppercorns

    White Vinegar

    Shallots , thinly sliced

    Butter

    Leek , thinly sliced

    Sweetcorn

    Chicken Stock , combine each stock cube with 450-500ml of boiling water. Stir until dissolved.

    Risotto Rice

    Garlic , finely chopped

    Brown Onion , finely chopped

    Olive Oil

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