Salmon with Lemon and Risotto

Risotto is a traditional Italian rice dish, and in this recipe, it complements juicy pan-fried salmon. The recipe is simple, but the flavors are delightful! The lemon adds an extra zing to this dinner. All our recipes are sourced from godfisk.no

Photo: Silje Feiring

Preparation Time: 40 min
Difficulty: Medium

Ingredients

Servings

600 g salmon fillet, skinless and boneless
salt and pepper
oil

Risotto

1 pcs yellow onion
250 g risotto rice (arborio rice)
1 dl white wine
1 liters vegetable broth
1 pcs lemon
oil

Method

Cut the salmon into serving pieces, but set aside a small piece to dice for the risotto.
Quickly fry the pieces in a hot skillet with oil.
Season the salmon pieces with salt and pepper.

Risotto

Finely chop the onion and sauté it in a little oil until soft.
Stir the risotto rice into the onion, add white wine, reduce the heat, and cook until all the wine has been absorbed.
Add vegetable stock, a little at a time.
Cook until the rice is tender but still has a slight chewiness.
Grate lemon zest over the small salmon cubes and fold into the risotto when it’s finished.
Serve the salmon with the risotto.