Lemon & Herb Salmon on Pea and Leek Risotto
with Marinated Courgette Ribbons and Baby Leaf Salad
This Lemon & Herb Salmon on Pea and Leek Risotto is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Salmon Fillets
(Contains Fish)
1
Lemon & Herb Seasoning
1
Leek
20
Vegetable Stock Paste
(Contains Celery)
2
Garlic Clove
175
Risotto Rice
1
Courgette
(May contain Celery)
1
Lemon
1
Mint
120
Peas
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
50
Baby Leaf Mix
Not included in your delivery
450
Boiled Water for the Risotto
1
Honey
2
Olive Oil for the Dressing
20
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil your kettle.
Lay the salmon, skin-side down, onto a lined baking tray. Drizzle with oil, then sprinkle the lemon & herb seasoning onto the fish, coating the top and sides. Season with salt and pepper. Set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.
Meanwhile, trim and discard the root and dark green leafy part from the leek. Halve lengthways, then thinly slice.
Pour the boiled water for the risotto (see pantry for amount) into a measuring jug. Add the vegetable stock paste and stir well to combine - this is your veg stock.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once the pan is hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until starting to soften, 3-4 mins.
Add the garlic and risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in your veg stock. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
When the risotto has 15 mins left, roast the salmon on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.
Zest and halve the lemon (see ingredients for amount). Pick the mint leaves from their stalks and roughly chop (discard the stalks).
In a medium bowl, squeeze in some lemon juice (see ingredients for amount). Mix in the chopped mint, salt, pepper, honey and olive oil for the dressing (see pantry for both amounts).
Pop the courgette ribbons into the dressing and toss to coat.
When the risotto is cooked, remove it from the oven and mix in the peas, lemon zest, hard Italian style cheese and butter (see pantry for amount).
Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.
When everything's ready, share the pea risotto between your bowls.
Serve the marinated courgette ribbons on top to one side and the salmon on the other.
Toss the baby leaves through the remaining dressing in the bowl and serve alongside.
Enjoy!
