Salmon Fillets w/ Pea Risotto & Caper Parsley Butter 

We all know that salmon, or fish alone, is incredibly good for us, but I can’t be alone in saying I definitely don’t eat it enough! Salmon is such a versatile protein, and paired with few other ingredients you can create a freakin’ delicious meal. So that’s what I did!

Salmon fillets with crisp crackly skin and just-cooked flesh that sit on top of a rich minted pea risotto that falls off the spoon. If that wasn’t already enough, imagine some tangy capers and parsley lightly fried in butter, which is then drizzled over the top.

Delicious food using good ingredients, the ideal dinner to enjoy with your favourite food lovers.

Fresh salmon isn’t always the easiest to find, so I used Sealord’s frozen salmon fillets, which are vacuum packed and frozen with the skin on (perfect for that crispy skin!). I defrosted mine before cooking, but give them a little more time in the pan and you can cook them straight from frozen. One other thing I love about these is they are already pin boned! So all you need to do is cook them to your liking and enjoy.

See the full recipe below, and watch the video above to see how I prepared this dish!
Ingredients (serves 2)

Risotto:
  • ½ brown onion, finely diced
  • 1 large garlic clove, finely diced
  • 150g arborio rice
  • ½ cup white wine
  • 2-3 cups vegetable, fish or chicken stock (reduced salt)
  • 2tbsp butter
  • Olive oil
  • 2tbsp grated parmesan
  • 1tbsp chopped fresh mint leaves
  • S&P

Pea Puree
  • 1 cup frozen peas
  • 1 sprig of mint
  • 1tsp butter
  • ¼ cup stock or milk


​Caper Parsley Butter
  • ¼ cup butter
  • 1tbsp capers
  • 1tbsp chopped parsley
  • 1tsp lemon juice

Salmon
Method
  1. In a small pot, bring your stock to a gentle simmer.
  2. On a medium high heat, soften the onion and garlic with a drizzle of olive oil and 1tbsp of butter. Once translucent, stir in the arborio rice and toast for 5 minutes. Then add the wine, and let it reduce until almost completely evaporated. 
  3. Turn the heat down to low medium, then add one ladel of hot stock to the rice mixture. Stir until the liquid has completely evaporated, then repeat continuously until the rice has cooked through and has a creamy texture. Take off the heat and set aside momentarily.
  4. To make the puree: In a small pot, cook the frozen peas in hot water with a sprig of mint until tender. Strain, then blend in a food processor with the stock/milk and butter until smooth.
  5. Return the risotto to a low heat, and fold in the pea puree. Finish with 2tbsp of butter, the grated parmesan and mint. Set aside.
  6. Heat a frying pan on a medium high heat with olive oil, and fry the salmon fillets skin side down. After 3 minutes, turn and cook for a further 3 minutes (if you prefer your salmon more opaque, cook for an extra 1-2 minutes each side). Season, and set onto a plate while making the caper butter.
  7. To make the butter: Melt the butter over a medium high heat, then add the capers. Once crisp, add the parsley and lemon juice and cook for a further minute.
  8. To plate: Spoon the risotto onto the plate, place one salmon fillet on top and spoon over the caper parsley butter. Serve with an extra lemon wedge and enjoy.
Thanks to Sealord for making this post possible.