I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Friday, February 18, 2022

Poached Salmon and Pea Risotto

Not bragging but this is seriously delicious! (Yes, I'm bragging!) Try this classic dish tonight. Creamy rice and tender salmon from pan to plate in no time!

13 oz (400g) salmon fillets
2 tbsps olive oil
2 tbsps butter
1/2 red onion, diced
2 tsps minced garlic
2 cups arborio rice
1/2 cup white wine
4 1/2 cups chicken broth (for risotto)
zest of 1/2 a lemon
2 tbsps fresh lemon juice
1 cup frozen peas
2 tbsps finely shredded carrot
2 cups chicken broth (for salmon)
salt and pepper to taste
1/4 cup parmesan reggiano
2 tbsps butter
handful of spinach, chopped

Start the risotto by heating the olive oil and butter in a large skillet. Sauté the onion until softened but not browned then add the garlic for 1 minute. Add the rice and stir to coat and toast very lightly. Bring the heat up then add the wine and cook until absorbed. Stir in 2 cups of broth, lemon zest and juice, reduce heat to a simmer and cover for 10 minutes. Add 2 1/2 cups broth and cook the rice until it is tender and the broth is absorbed. Remove from heat and add the peas, carrot, spinach, butter and parmesan reggiano. Stir and cover to keep warm while you poach the salmon.

In a large frying pan bring 2 cups of broth to a boil. Add the salmon and simmer for about 5 minutes or until it easily flakes. Break into chunks and remove pan from heat.

Plate the risotto then use a slotted spoon to lift pieces of salmon from the broth and lay them over the rice. Salt and pepper to taste.

Serves 4

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