Slow-roast salmon with thyme risotto

Slow-roast salmon with thyme risotto
  • Serves icon Serves 4
  • Time icon Takes 25 minutes to make and 10-12 minutes in the oven

This quick dinner recipe is made with slow-roasted salmon and a light, simple thyme risotto.

Nutrition: per serving

Calories
751kcals
Fat
26g (5.3g saturated)
Protein
47.9g
Carbohydrates
90.5g (2.4g sugar)
Salt
1.5g
Calories
751kcals
Fat
26g (5.3g saturated)
Protein
47.9g
Carbohydrates
90.5g (2.4g sugar)
Salt
1.5g

Ingredients

  • 600g piece skinless, boneless salmon fillet
  • ½ tsp sea salt
  • Grated zest and juice of 1 lemon
  • 1 tbsp olive oil
  • Small knob of butter
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 4 fresh thyme sprigs
  • 400g carnaroli or arborio risotto rice
  • 250ml dry white wine, ideally Italian
  • 1 litre good chicken stock, hot

Method

  1. Preheat the oven to 220°C/ fan200°C/gas 7. Place the salmon on a baking sheet, sprinkle with the sea salt and lemon zest. Pour over the lemon juice and leave for 5 minutes. Roast for 10-12 minutes or until golden and just cooked through. Set aside to rest.
  2. Meanwhile, heat the olive oil and butter in a large frying pan over a medium heat. Add the onion, garlic and thyme and cook, stirring occasionally, for 5 minutes, until the onion has softened.
  3. Stir in the rice and cook for 1 minute. Add the wine and cook vigorously for 2-3 minutes, until evaporated. Pour in the stock, a third at a time, adding more when the last is absorbed, and simmer gently for 15 minutes, stirring regularly, until all the liquid has evaporated and the rice is creamy and just tender.
  4. Divide the risotto between bowls and flake the salmon over the top. Grind over plenty of black pepper and serve.

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