Salmon with Mint Pea Risotto and Lemon Butter


  • Lemon Butter
    • 5 ounces butter, softened
    • Juice and zest of 1 lemon
    • Half a bunch of parsley, roughly chopped
  • Entree
    • 3 ounces butter
    • 1/2 cup frozen peas
    • ½ bunch of mint
    • 1 small onion, finely chopped
    • 1 cup risotto rice
    • 1/3 cup white wine
    • 4 cups of good chicken stock (supermarkets sell this fresh in tubs)
    • 1/2 cup Parmesan cheese
    • 4 salmon fillets with the skin on
    • Sea salt and freshly ground black pepper to season
    • 2 tablespoons of vegetable oil
    • Lemon butter to serve
    • Watercress (for garnish)

how to make this recipe

  • Lemon Butter
  1. Place the butter, zest and juice and parsley in a food processor and combine. Wrap in greaseproof paper or cling-film, shape into a cylinder and chill or freeze until needed
  • Entree
    1. Melt a third of the butter and add the frozen peas. Cook for 2 minutes until defrosted, then remove half the peas and add a ladle of stock to the remaining peas
    2. Put on the lid and bring to the boil. Add the mint, place in a blender and purée & Season
    3. Melt the remaining butter in a pan
    4. Add the onion and cook for 1 minute but don’t let it brown
    5. Add the rice and stir to coat with the butter
    6. Add the white wine and cook until it has almost fully evaporated
    7. Now start adding ladles of the stock, one at a time, allowing the stock to be fully absorbed before adding the next.
    8. Stir continuously until the rice is cooked (about 20 minutes)
    9. Finish with the Parmesan and pea purée, and season again
    10. Season the salmon on both sides with salt. Heat the oil in a frying pan. Once it is hot, add the salmon fillets, skin-side down, and cook for 4 minutes, then flip over and give them one minute mor
    11. Serve on top of the risotto, with a slice of lemon butter on top. Garnish with watercress.