Grilled Salmon with Mushroom Risotto
Was a fun morning in the kitchen with rugby wife Mariza Ebersohn. We cooked up a few dishes together that I will be sharing on my blog. I have had a new found love for Salmon in the South of France. The seafood here is amazing to buy at any big supermarket and very reasonable. We came up with two versions for a delicious salmon dish that will definatly impress your guests at a dinner party. Mariza's Coconut Salmon and my Grilled salmon with Risotto. Both are very easy dishes to cook and they do taste amazing. Mariza captured some great pictures of the food we made together. A glass of rose or white wine goes beautifully with the salmon dishes.
Grilled Salmon and Mushroom Risotto
Ingredients
2 salmon fillets - deboned and descaled Olive oil 2 lemons Salt Pepper
Two handfulls Asparagus or green beans Risotto Rice 1 cup diced mushrooms 1 crushed garlic 1 tbsp salted butter 1/2 onion chopped 200 g risotto rice 600 ml of water with chicken stock salt pepper Risotto
Methad 1. Heat the chicken stock in a pan on a very gentle simmer. 2. Heat the butter in a large pan. Fry the garlic and onion over a medium heat for about 2-3 mins 3. Add the mushrooms and fry till slighty cooked. 4. Add the risotto rice to the mushrooms for one minute 5. Slowly add a ladle of the chicken stock to the Risotto, keep adding under all the stock has been absorbed. - you may need to add more water as the risotto cooks, and keep on stirring until all water is absorbed 6. Cook until rice is all dentea roughly 25 minutes
7. Season with salt and pepper Salmon 1. Make sure the pan is on a medium to high heat. 2. Add a tbsp of butter to the pan, wait till the butter goes a golden colour then add the Salmon fillets skin side down for three minutes or until you can see the change in colour half way up the salmon, then turn over for another 4 minutes.
It depands on how you like your salmon cooked, this will cook all the way through, if you like it a bit raw, pan fry for less minutes. 3. One final turn on the skin side to get it crispy for another 2 minutes. 4. Drizzle over some lemon juice 5. In a separate pan, Add some butter and crushed garlic and pan fry the asparagus or green beans. Plate up the dish. 1. Take three big spoonfuls of Risotto mushroom rice and place in the centre of the plate 2. Place the Salmon fillet over the risotto, squeeze over fresh lemon juice 3. Add the Asparagus or green beans and season with salt and pepper.
