Baked salmon with sugar-pepper risotto
very easy
60 mins
60 mins
Ingredients
- 1-1.25 kg Salmon fillet
- 7-10 Tbsp a little + 2 tablespoons olive oil
- 3-4 Tbsp Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp crushed coloured pepper
- 1 piece(s) (approx. 5 cm) fresh horseradish or 1-2 tablespoons from the glass
- 6 TABLESPOONS Butter
- 5 TSP Vegetable broth (instant)
- 2 Onions
- 1 Garlic clove
- 350 g Risotto Rice
- 200 ml dry white wine
- 250 g Sweet peas
- 200 g frozen peas
- 75–100 g Parmesan
Directions
- 1
Wash the salmon, dab dry and pull out any individual bones with tweezers. Place on an oiled baking tray. Sprinkle with 2-3 tbsp. lemon juice and season with salt and pepper. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 40 minutes.
- 2
Peel the horseradish, slice into wafer-thin slices and mix with 1 tablespoon lemon juice. After 15 minutes cooking time, spread horseradish and 4 tbsp. butter in pieces on the salmon and bake until done.
- 3
For the risotto, boil 1 1/4-1 1/2 l water and stock. Peel and chop onions and garlic. Fry in 2 tbsp. hot oil until translucent. Fry the rice briefly. Add wine and simmer until it is completely absorbed.
- 4
Pour in broth until the rice is covered and add broth again and again as soon as it is absorbed. Simmer open for 25-30 minutes until the risotto is creamy.
- 5
In the meantime, wash and clean the sugar snap peas and cut them lengthwise into strips. 10 minutes before the end of the cooking time, stir the frozen peas into the risotto and add to the cooking time.
- 6
Grate parmesan. Stir into the risotto with 2 tablespoons of butter. Season with salt and pepper. Cut salmon into pieces and arrange with the risotto.
Nutrition Facts
790 kcal
54 g
38 g
45 g
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