Italian Salmon Fillets with Risotto Recipe

Serves/Makes: 4

Ingredients:

• 4 salmon fillets (about 6 ounces each)
• 4 tablespoons plain flour
• 1 teaspoon dried mustard powder
• 2 tablespoons olive oil
• 3 shallots, peeled and chopped
• 1/2 pound Arborio* rice
• 1/2 glass dry white wine
• 6 cups vegetable or fish stock
• 3 tablespoons butter
• 2 tablespoons fresh chives, snipped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh flat-leaf parsley, chopped
• Knob of butter
• Salt and ground black pepper to taste

How to cook Italian Salmon Fillets with Risotto:

• Wipe the salmon with a clean, damp cloth.
• Mix together the flour, mustard powder and seasoning on a large plate, coat the salmon fillets and reserve.
• Heat half the olive oil in a large frying pan and fry the shallots for 5 minutes until softened but not colored.
• Add the rice and stir for 1 minute, then slowly add the wine, bring to the boil and boil rapidly until reduced by half.
• Bring the stock to a gentle simmer, add to the rice a ladle at a time.
• Cook, stirring frequently, until all the stock has been added and the rice is cooked but still retains a bite.
• Stir in the butter and herbs and season to taste with salt and pepper.
• Heat the remaining olive oil and the knob of butter in a large griddle pan.
• Add the salmon fillets and cook for 2-3 minutes on each side, or until cooked.
• Arrange the herb risotto on warm serving plates and top with salmon.
• Garnish with slices of lemon and sprigs of dill and serve immediately.

Note:
The Italian Salmon Fillets with Risotto recipe very easy to prepare and so good!

Comment:
*Arborio rice is a high-starch, short-grained type of rice that is the traditional choice for making classic Italian risotto.

This recipe for Italian Salmon Fillets with Risotto serves/makes: 4

The Italian Salmon Fillets with Risotto recipe is adopted from The Fish Food by Zoe Harpham.

Main Ingredient: Salmon 
Preparation Method: Poached/Simmered 
Cuisine: Italian