Zesty Salmon on a Bed of Lemon Risotto

Updated at: Tue, 09 Jan 2024 17:46:44 GMT

Step 1

Boil a full kettle. Preheat your oven to 220°C/200°C fan/gas mark 7.

Step 2

Halve, peel and dice the shallot. Peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and discard. Zest the lemon, then juice one half and cut the other half into wedges.

Step 3

Pour the boiled water (see pantry) into a medium saucepan. Add the veg stock paste, stir to dissolve and bring back to the boil. Lower the heat to keep the stock just warm.

Step 4

Meanwhile, heat a large saucepan on medium-high heat with drizzle of oil.

Step 5

Once hot, fry the shallot until softened, 3-4 mins.

Step 6

Add the garlic and cook for 1 min more.

Step 7

3 Add the risotto rice to the shallot. Reduce the heat to medium-low and cook, stirring, until the edges of the rice are translucent, 1-2 mins. Stir in a ladleful of stock, and once it has been absorbed, stir in another.

Step 8

Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with firmness left in the middle. Season with salt (see pantry) and pepper.

Step 9

4 Meanwhile, lay the salmon on one side of a lined baking tray, skin-side up. Season with salt and pepper. Sprinkle with the lemon zest. Bake on the middle shelf for 10-15 mins until the fish is cooked. IMPORTANT: Wash your hands and equipment after handling raw fish. It’s cooked when opaque in the centre.

Step 10

Once the fish has been in for 5-7 mins, remove the tray from the oven. Add the asparagus, drizzle with oil and season with salt and pepper. Return to the oven for the remaining 5-8 mins.

Step 11

5 When the risotto has 2-3 mins remaining, stir in the peas, lemon juice and butter (see pantry). Season with salt and pepper. Simmer for 2-3 mins more.

Step 12

6 Spoon the lemon risotto into your bowls. Top with the asparagus and a zesty salmon fillet.

Step 13

Garnish with a lemon wedge.

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