Roasted Salmon Risotto

with Citrus Beurre Blanc

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!

  • Seafood
  • Premium
  • Meat
  • Italian
  • 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

    Risotto Rice

    Garlic, finely chopped

    Brown Onion, finely chopped

    Olive Oil

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