I sometimes cook double the amount of salmon and dressing and serve it chilled later in the week with a big bowl of couscous tossed with roasted almonds and lots of herbs.
Serves: 4
INGREDIENTS
Risotto
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1¼ cups risotto rice, e.g. Arborio or Vialone Nano
½ cup white wine
4 cups chicken or vegetable stock
knob of butter
½ cup freshly grated Parmesan
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
Salmon
4 pieces, skin-on salmon, pin bones removed
1 large fennel bulb, thinly sliced, fronds reserved
1 thin skinned lemon, thinly sliced
2 tablespoons olive oil
sea salt and freshly ground pepper
Dressing
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 tablespoon capers, roughly chopped
METHOD
Risotto: Put the stock in a saucepan, heat and keep warm.
Heat the oil in a saucepan over a medium heat. Add the onion and garlic with a good pinch of salt, cover and cook until the onion is soft.
Add the rice, stirring to coat in the oil. Cook for one minute until the rice is warm (toasted). Add the wine and stir until most of the liquid has been absorbed.
Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity. When the risotto is tender to the bite and has a creamy consistency, stir in the butter, Parmesan and parsley and season if required.
Salmon: Preheat the oven to 180˚C.
Put the fennel and lemon in a lined baking tray, toss with the oil and season. Roast for 10 minutes, turning once.
Rub the salmon with a little olive oil and season. Move the fennel mixture to one side of the tray and place the salmon next to it. Roast for 5 minutes or until done to your liking.
Dressing: Whisk the oil, vinegar, garlic and mustard in a bowl. Season and add the capers.
To serve: Place the risotto in shallow bowls and top with the salmon and the fennel mixture. Spoon over the dressing and garnish with reserved fennel fronds.
Pantry note:
Arborio rice: This fat, short-grain Italian rice is high in starch which is essential for a creamy risotto. Available widely from supermarkets and specialty food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.