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Lemon basil salmon

Name: Lemon basil salmon
Cook time: 25 min
Yield: 2
Cuisine: Genoa, Italy

with tomato risotto and toasted pinenuts

Ready in around 25 mins

RECIPE FACT:

The English word for tomato comes from the Spanish word tomate, which itself came from the Nahuatl, the ancient Aztec language, word tomatl. The Aztec name translated to “Plump thing with a navel.”

Nutritional Info:

Energy: 3,872kJ (925kcal)
Protein: 46g
Carbohydate: 68g
Sugars: 9g
Fat, total:52g
Saturated:16g
Sodium:485mg
Contains:Cashews, Fish, Gluten, Milk, Pine Nuts, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE SHALLOT:
Peel then finely slice the shallot. Place a pot over a medium high heat with a tsp of butter, once hot add the shallot and cook for 2-3 mins.
2. TO COOK THE RICE:
Empty the arborio rice into the pot, add the cherry tomato stock then bring up to the boil. Once boiling, stir and place a lid on the pot. Reduce the heat to low and cook for 15 mins. Add 5 g or 1 tsp of butter, peas then stir through the rice. Increase the heat to medium-high and cook, stirring often for a further 1-2 mins until thickened. Season to taste with salt and pepper. Remove from the heat and cover to keep warm.
3. TO COOK THE SALMON:
Remove the salmon fillets from their packaging and pat dry with paper towel. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add salmon fillets skin side down, season with salt and pepper and cook for 3-4 mins until crispy. Turn the salmon over and cook a further 1-2 mins.
TO SERVE:
Spoon the tomato risotto into bowls and add the salmon. Dollop with lemon basil dip, then top with rocket and toasted pinenuts.