Fresh salmon is a delight to eat, particularly
when baked with lemon and butter in a foil parcel, allowing none
of the wonderful juices to be lost - maintaining a succulent moist
finish. A great and simple accompaniment to the salmon is the leek
risotto, made using arborio risotto rice creating a creamy texture
and rich flavour.
dish is a delightful meal for that romantic summer evening, with simple, uncomplicated preparation leaving you with
wonderful flavours and textures to savour and enjoy, along with
that perfect accompaniment of a glass or two of something fizzy!
2 as a main course
Peel, halve and finely chop the onion. Trim the top and bottom off
the leek and thinly slice. Place in a colander or sieve and rinse
thoroughly under cold water. The leeks can now be quickly pre-cooked,
plunging them into boiling salted water for literally just a minute
or two and softened. Now drain in a colander and allow the leeks
to cool naturally.
the olive oil and half of the butter in a frying pan. Add the onion
and cook gently for 4-5 minutes until softening without colour.
Add the rice and continue to cook, stirring for 1-2 minutes. Add
the hot stock a ladleful at a time, stirring and cooking the risotto
over a barely simmering heat. As the stock is absorbed, the next
ladle of stock can be added, continuing until the rice is at a tender
stage still maintaining a slight bite. The leeks can now be added,
seasoning the risotto with salt and pepper, before stirring in the
grated parmesan cheese. The cheese will thicken the risotto a little,
it needing to be loosened with a further ladle or two of the stock.
Not all of the stock may be needed. It is, however, always wise
to make this quantity, being prepared for the ladlefuls as required.
salmon fillets can begin to be panfried 10 minutes before the risotto
is ready. Season the fillet portions with salt only on their presentation
side, sprinkling with salt and pepper on the opposite. Warm the
olive oil in a frying pan along with the butter over a moderate
heat. Once bubbling, place the fillets in the pan presentation side
down. These can now be fried for 6-7 minutes, allowing a slight
colour to be taken on. At this point, turn the fish in the pan removing
it from the heat. The warmth remaining in the pan will continue
the cooking process without over cooking and drying out the fish.
This now provides just enough time to finish the risotto, offering
the two side by side with a wedge of lemon, if using.