Salmon with Tomato and Roasted Pepper Risotto Salmon with Tomato and Roasted Pepper Risotto

Salmon with Tomato and Roasted Pepper Risotto

This would work with any fish or on it's own as a veggie dish.


Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 1 large red pepper
  • 2 salmon fillet portions
  • 2 tbsps olive oil
  • 1 onion – diced
  • 2 cloves garlic – grated
  • 1 courgette –grated
  • 3 bay leaves
  • 150 g Arborio rice
  • ½ tsp Fennel seeds
  • 175 ml red wine
  • 1 tin chopped tomatoes
  • 400 ml chicken stock
  • 1 handful of parsley – finely chopped
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1/ Heat the oven to180℃ . Half the pepper, put it on a roasting tray and into the oven for about 30mins. When it has cooled slightly remove the stalk and seeds and roughly chop.


2/ Salt and pepper both sides of the salmon and leave to one side.


3/ Put the stock, tomatoes and pepper into a jug and use a stick blender to blend until it’s smooth. Transfer to a large saucepan and heat until it's almost boiling.


4/ In a separate saucepan heat 1 tbsp of the oil and then add the onion and garlic. Cook for 5 mins to soften and then add the courgette. Cook this for a couple more mins.


5/ Add the bay leaves, fennel seeds and rice to the pan and cook, stirring for a few mins.


6/ Add the wine and cook, stirring until this has been absorbed. Then add the hot stock/ tomato mix a ladleful at a time, cooking each time until it has absorbed and stirring frequently. Do this until the rice is cooked to your liking. It will probably take 20-25 mins.


7/ Meanwhile cook the salmon. Heat the other spoonful of oil in a frying pan and then place the salmon in the pan skin side down. Turn over when you can see colour has changed and they are cooked about 3/4 of the way up. Cooking time will depend on the thickness of the fillets you have but roughly 6 - 10mins.


8/ When the risotto is done stir through the parsley and serve topped with the salmon.


Salmon with Tomato and Roasted Pepper Risotto Salmon with Tomato and Roasted Pepper Risotto

Salmon with Tomato and Roasted Pepper Risotto

This would work with any fish or on it's own as a veggie dish.


favorite
print
like

Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 1 large red pepper
  • 2 salmon fillet portions
  • 2 tbsps olive oil
  • 1 onion – diced
  • 2 cloves garlic – grated
  • 1 courgette –grated
  • 3 bay leaves
  • 150 g Arborio rice
  • ½ tsp Fennel seeds
  • 175 ml red wine
  • 1 tin chopped tomatoes
  • 400 ml chicken stock
  • 1 handful of parsley – finely chopped

1/ Heat the oven to180℃ . Half the pepper, put it on a roasting tray and into the oven for about 30mins. When it has cooled slightly remove the stalk and seeds and roughly chop.


2/ Salt and pepper both sides of the salmon and leave to one side.


3/ Put the stock, tomatoes and pepper into a jug and use a stick blender to blend until it’s smooth. Transfer to a large saucepan and heat until it's almost boiling.


4/ In a separate saucepan heat 1 tbsp of the oil and then add the onion and garlic. Cook for 5 mins to soften and then add the courgette. Cook this for a couple more mins.


5/ Add the bay leaves, fennel seeds and rice to the pan and cook, stirring for a few mins.


6/ Add the wine and cook, stirring until this has been absorbed. Then add the hot stock/ tomato mix a ladleful at a time, cooking each time until it has absorbed and stirring frequently. Do this until the rice is cooked to your liking. It will probably take 20-25 mins.


7/ Meanwhile cook the salmon. Heat the other spoonful of oil in a frying pan and then place the salmon in the pan skin side down. Turn over when you can see colour has changed and they are cooked about 3/4 of the way up. Cooking time will depend on the thickness of the fillets you have but roughly 6 - 10mins.


8/ When the risotto is done stir through the parsley and serve topped with the salmon.