Salmon fillets are tasty, full of nutrients and very easy to cook. Here the salmon is served on a bed of fragrant rice- packed with goodness, this dish is simply perfect food!
- 1 1/2tbsp olive oil
- 1 onion, finely chopped
- 225g (8 oz) arborio rice
- 700ml (1pt) chicken or vegetable stock
- 300ml (1/2pt) dry white wine
- 85g (3 oz) frozen peas
- Rind of 1 lemon
- 4 tbsp chopped fresh herbs
- 4 salmon fillets
- 55g (2 oz) pro.activ low fat spread
- Juice of 1 lemon
Heat the oil and sauté the onion until soft. Add the rice and stir until well coated with the oil.
Add enough stock to just cover the rice and simmer until just absorbed. Add more stock and repeat until all stock and wine is used
Add peas for last 3 mins of cooking time and finely stir in lemon and herbs.
While the risotto is cooking, place each salmon fillet on a square of foil and top with the spread and lemon juice. Fold up and cook in preheated oven 180°C/350°F/gas 4 for around 15 mins or until cooked.
Serve the fish on top of the risotto and garnish with fresh herbs.