Pan fried Salmon with Exotic mushroom risotto, basil pesto, balsamic vegetables
Ingredients: - 170g salmon fillet For Risotto : - 1 onion , finely chopped - 250ml Arborio - 50ml white wine - 50g exotic mushrooms , sliced - 50ml cream - 1 tablespoon butter - 250ml beef stock - 50g grated Parmesan cheese - Salt to taste For Basil pesto: - Fresh basil leaves - 50g cashew nuts - Olive oil for cooking - 2 cloves of garlic , minced For Balsamic peas - 2 tablespoons balsamic vinegar - Snap peas (as desired) Instructions: Salmon fillet : 1. Heat some olive oil in a pan over medium heat. Season the salmon fillet with salt and pepper, then place it skin-side down in the pan. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and crispy on the outside. Set aside. Risotto 1. In a separate pan, heat some olive oil over medium heat. Add the sliced exotic mushrooms and sauté until they are golden brown. Remove from the pan and set aside. 2. In the same pan, add the chopped onion and minced garlic. Sauté until the onion is translucent . 3.
