January: Salmon on spinach and pine nut risotto

posted 6 Jan 2011, 12:03 by Nick Maton-Williams   [ updated 31 Jan 2011, 11:07 ]
Recipe kindly provided by Pat Breakwell
 
Ingredients:
Juice of 1 lemon
4 thick pieces of salmon fillet
Salt & freshly ground pepper
1 tbsp olive oil
25g (1oz) butter plus an extra walnut sized piece
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
150g(5oz) risotto rice
1 wine glass dry white wine
425ml(3/4pt) vegetable or chicken stock
225g(8oz) prepared baby spinach
2 tbsp pine nuts
1 tbsp freshly grated Parmesan, plus extra for serving
Squeeze of lemon juice
Lemon wedges and parsley sprigs for garnish
 
METHOD
Squeeze lemon juice over salmon in a shallow dish and season.  Leave for 20 minutes.

To make the risotto, heat oil and 25g(1oz) butter in a pan and fry onion and garlic until softened but not browned.  Add risotto rice and cook for a further minute, stirring.  Pour over wine and stir gentley.  Bring to bubbling then simmer until wine is absorbed.  Add a little stock and repeat, stirring.  Continue adding stock a little at a time, stirring until absorbed, until rice is tender yet retaining a little bite.  As you pour in the last of the stock,  heat an oiled griddle pan until smoking and add salmon fillets.  Cook until charred on one side, then turn over to char other side and cook until fish is opaque.

Stir baby spinach and pine nuts into risotto over a gentle heat until leaves have wilted.  Add walnut of butter and Parmesan and season with salt and freshly ground black pepper and a squeeze of lemon juice.

Spoon risotto on to plates and grate over extra Parmesan.  Perch salmon fillets on top and decorate with lemon wedges and parsley sprigs.

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