Pan-fried salmon with lemon and rocket risotto

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Pan-fried salmon with lemon and rocket risotto

Serves 2


50g butter
onion, finely diced
200g arborio risotto rice 
Small glass of white wine
lemon, zested and 2 tbsp of lemon juice
750ml vegetable stock 
50g bag of rocket leaves
25g finely grated parmesan and additional shaved for garnish
2 x 110g skin on salmon fillets


  1. Melt half the butter in a saucepan. Add the onion and cook over a low/medium heat for 5-7 mins until the onion is softened but not coloured.
  2. Stir in the rice and cook for a minute, stirring to coat.
  3. Stir in the wine and lemon juice and allow to evaporate.
  4. Add a ladleful of hot stock and stir frequently until it has been absorbed. Continue to add stock, a ladleful at a time and stir until completely absorbed – usually takes about 20 minutes.
  5. With the last ladleful stir in the rocket to wilt, reserving some leaves for garnish.
  6. Meanwhile cook the salmon fillets in a non-stick frying pan for 2-3 minutes each side.
  7. Before serving, stir in the remaining 25g butter, lemon zest and Parmesan.
  8. Spoon the risotto into two serving bowls, top each bowl with a salmon fillet and garnish with additional Parmesan and reserved rocket leaves.
  9. Serve with the warmed focaccia.

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