Salmon on Lemon and Herb Risotto
Preparation time: 20 minutes
Cooking time: 25 minutes
- 25g (1 oz) Flora Spread
- 1 onion, finely chopped
- 225g (8 oz) Arborio rice
- 700ml (1 1/4 pint) hot chicken or vegetable stock
- 300ml (1/2 pint) dry white wine
- 85g (3 oz) frozen peas
- Rind of 1 lemon
- 4 tablespoons chopped fresh herbs
- 4 salmon fillets
- 40g (1 1/2 oz) Flora Spread
- Juice of 1 lemon
1 Melt 25g (1 oz) Flora spread and sauté the onion until soft. Add the rice and stir until well coated with the spread.
2 Add enough stock to just cover the rice and simmer until just absorbed. Add more stock and repeat until all stock and wine is used.
3 Add peas for last 3 minutes of cooking time and finally stir in lemon and herbs.
4 While the risotto is cooking, place each salmon fillet on a square of foil and top with remaining spread and lemon juice. Fold up and cook in preheated oven 180 deg C, 350 deg F, Gas 4 for around 15 minutes or until cooked.
5 Serve the fish on top of the risotto and garnish with fresh herbs and wedges of lemon.