ried herbs, bay leaf and risotto rice when hot. Keep stirring
emove risotto from heat. Fold in tomatoes, 1/2 the salmon, spinach
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Heat the stock in a pan and simmer gently.
In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
Add the rice and stir for 2 minutes or until the rice is transparent.
Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.
it \"cook\".
Meanwhile, cover salmon with balsamic and marinate.
ake half of the smoked salmon and chop it fine. Add
In a heavy-based frying pan, dry roast the fennel seeds for 1-2 minutes, until aromatic. Remove and set aside to cool. Add the pine nuts to the pan and toast until just golden. Allow to cool.
Mix the fennel and pine nuts in a bowl with the rice, tomatoes, bay leaf, saffron and raisins. Pour into a bag and seal tightly. Add a gift tag with cooking instructions (see Gift Bag Risotto recipe)
f stock, add peas and salmon; stir gently until liquid is
inutes. ADD the peas and salmon on top and cook, covered
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
Brush remaining olive oil onto salmon; sprinkle salt and dill over
For the Salmon:
Preheat oven to 350\
djust the heat so the risotto is kept at a slow
killet on high heat. Cook salmon, skin-side down, for 2
eat and add the chopped salmon, mascarpone, parsley and lemon zest
For this recipe, once you have started the
eason with salt. Add the salmon to the pan and saute
small pack of smoked salmon sliced (about 4oz) sliced into
Melt butter in casserole dish in microwave set on high for 2 minutes.
Stir in chopped onion and microwave on high for 2 minutes.
Add rice, microwave on high for 4 minutes.
Add stock and cook on high for 9 minutes.
Remove dish from microwave, stir rice mixture, then cook on high for an additional 9 minutes.
Remove dish from microwave and let sit for a couple of minutes, then stir in a dollop of butter (optional), parmesan and chopped herbs. Serve risotto topped with slices of smoked salmon.