Atlantic Salmon with Green Pea, Lemon & Mint Risotto
Published 21st April, 2020
Cuisine: Australian Serves: 4
Preparation: 10 Mins Cooking: 20 Mins
Ingredients
- 4 Angelakis Atlantic salmon fillets
- Olive oil
- 1 x 300g ‘Thistle Be Good’ green pea, lemon & mint risotto
- Currawong lemon argumato olive oil
- Sea salt
- Cracked black pepper
- 1 bunch of mint
- 1 bunch dill
Method
- To prepare the risotto, add the risotto and 1 tbsp of olive oil to a saucepan with 800 ml of boiling water. Cover and bring to the boil, stirring occasionally. Reduce to a simmer and cook for 15 minutes, stirring occasionally. Remove from heat, cover and rest for 5 minutes, then stir well before serving.
- Place salmon skin side up on a plate, drizzle with olive oil & sprinkle with the sea salt. Heat a nonstick fry pan over medium to high heat (you can also use the BBQ plate) Place the salmon skin side down in the fry pan, cook for 4-5 minutes or until the skin is crisp, turn the fillets & cook for a further 4 minutes, use the same method if the salmon fillet is skinless.
- Wash the mint & dill and pick the leaves.
- To serve, place some of the risotto on the plate, add the salmon fillets and top with the Dill fronds & mint leaves, drizzle with the Currawong Lemon Argumato oil, garnish with cracked black pepper.
