recipes
Panko and pistachio crusted salmon with creamy lemon asparagus risotto
2024-03-08
Ingredients
For the salmon
2 small fillet salmon
2 tbsp panko crumbs
2 tbsp crushed pistachios
1 tbsp chopped fresh dill
2 tbsp dijon mustard (Maille)
1 tbsp olive oil
For the risotto
½ onion,finely chopped
1 clove garlic, chopped
1 knob butter
1 tbsp olive oil
200g Arborio rice (Eurico)
Splash white wine
Salt and pepper to taste
600ml vegetable stock (Knorr)
4 stems frozen asparagus, defrosted and sliced (Orogel)
100ml single cream (Elmlea)
Juice and zest ½ lemon
Method
For the salmon, season well with salt and pepper and pan-fry to seal. Remove from the pan and spread with the Dijon mustard. Mix together the panko, pistachios, dill and 1 tbsp olive oil and press onto the salmon. Place into the oven and continue to cook. Meanwhile, prepare the risotto by sautéing the garlic and onion with the butter and oil. Mix in the rice, coat with the butter and cook for 1 minute before splashing in the wine to evaporate. Next, season well with salt and pepper and add in the stock slowly. 5 minutes before the rice is cooked add in the cream, sliced asparagus, lemon juice and zest and continue to cook till ready. Serve the risotto into 2 deep bowls with the crusted salmon on top, garnished with fresh sprigs of dill.
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