AuthorMarika RosebergDifficultyIntermediatePre-heat oven to 180°C. Place salmon fillets on a baking sheet, season with salt & pepper. Place lemon slices on top of the salmon and bake for 15-20 Minutes or until salmon is cooked.
In a shallow pan melt 25g butter, add miced shallot and cook for 1-2 Minutes, then add risotto rice and cook for another 1-2 Minutes or until fragrant.
Add white wine and cook until it has absorbed. Reduce heat to medium/low and gradually add stock. Cook for 20-25 Minutes occasionally stirring until all of the stock has absorbed.
Finally, add 25g butter, grated parmesan and stir again.
Serve topped with baked salmon and a fresh lemon wedge.
Ingredients
Directions
Pre-heat oven to 180°C. Place salmon fillets on a baking sheet, season with salt & pepper. Place lemon slices on top of the salmon and bake for 15-20 Minutes or until salmon is cooked.
In a shallow pan melt 25g butter, add miced shallot and cook for 1-2 Minutes, then add risotto rice and cook for another 1-2 Minutes or until fragrant.
Add white wine and cook until it has absorbed. Reduce heat to medium/low and gradually add stock. Cook for 20-25 Minutes occasionally stirring until all of the stock has absorbed.
Finally, add 25g butter, grated parmesan and stir again.
Serve topped with baked salmon and a fresh lemon wedge.
