Calories: 758 Preparation: 10 mins Cooking: 35 mins Serves: 4
4 skin on salmon fillets
100g watercress, roughly chopped
Zest and juice of 1 lemon
Salt and freshly ground black pepper
30ml olive oil
1 medium red onion, finely chopped
2 cloves garlic, finely sliced
60ml a splash of white wine (this is 4 tbsp)
400g arborio rice
250 ml boiling water
350 ml good quality vegetable stock
100g feta cheese, crumbled
15ml double cream
Truffle oil (optional)
Prepare the salmon: Preheat the oven to 200oC/Fan 180oC/Gas Mark 6. Place the salmon fillets skin down in a piece of foil, season with salt and pepper and pour over the lemon juice. Fold over the foil to make a parcel, then bake on a tray for 15 mins or until the salmon flakes easily when tested with a fork. Reserve the cooking juices, flake the salmon and discard the skin.
To cook the risotto, heat the butter and olive oil in a large heavy pan. Add the onion and sauté for 3 mins, until translucent – then add garlic and lemon zest. Cook for 2 mins, stirring frequently.
Add the wine to the pan, then add the rice and stir around to let the rice absorb all the contents of the pan. Mix the hot water and stock together, then add a ladleful to the pan., stirring occasionally until the liquid has been absorbed. Repeat until all the liquid has been added and the rice is glossy and just tender – it should still have a bit of a bite to it.
Add the feta and continue stirring until it is well mixed. Remove the pan from the heat and add the cream, watercress and fish juices and stir to combine. Gently fold in the flaked salmon and taste and adjust seasoning if necessary. Divide between four warm plates and drizzle over the truffle oil if using.
Fat: 32g Saturated Fat: 10.2g Carbohydrate: 82g Protein: 38g Fibre: 2.7g Salt: 1.81g