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
- 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
- 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. Add the Arborio rice to the pan and stir to coat the grains with the onion and garlic mixture.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Gradually add the beef stock, about 1/2 cup at a time, stirring constantly. Allow the rice to absorb the stock before adding more.
6. Continue adding the stock and stirring until the rice is cooked al dente and creamy.
7. Stir in the cooked mushrooms, grated Parmesan cheese, cream, and butter. Season with salt to taste.
Balsamic Peas
1. In a separate pan, heat some olive oil over medium heat. Add the snap peas and sauté until they are slightly tender.
2. Drizzle the balsamic vinegar over the snap peas and cook for another minute.
Basil Pesto:
1. In a blender or food processor, blend together the basil leaves, cashew nuts, and olive oil to make a basil pesto.
Plating and presentation
To serve, place a portion of the mushroom risotto on each plate. Top with the pan-fried salmon fillet. Drizzle with the basil pesto and serve with the balsamic snap peas on the side.
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