Add some tang to your salmon with this lemon and rocket recipe.
Serves 2
Ready in 35 minutes
Per serving:
891kcals
37g fat (16.5g saturated)
47g protein
89g carbs
5.2g sugar
2.2g salt
1. Melt half the butter in a medium pan. Add the onion and cook over a medium heat for 5 minutes. Stir in the rice and cook for 1 minute then add the wine and lemon zest. Bubble, stirring, until the wine has evaporated.
Stirring butter and Parmesan into the risotto before serving gives it a creamy texture that complements the lemon.
2. Add a ladleful of hot stock and cook, stirring occasionally, until it has been absorbed. Continue to add stock, a ladleful at a time, until the rice is just tender – about 20 minutes. Add the peas with the last ladlefuls. Before serving, stir in the remaining butter, most of the rocket and the grated Parmesan. Season.
3. Meanwhile, heat a non-stick frying pan and cook the salmon for 2-3 minutes on each side. Spoon the risotto into 2 bowls, top with the salmon and season. Garnish with the remaining rocket and Parmesan shavings.
© delicious. magazine
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