• 2 salmon fillets
  • Juice of half a lemon
  • 1 teaspoon black pepper
  • 1 tablespoon oil (olive)
  • 1 onion, peeled and chopped
  • 1 garlic clove, peeled and finely chopped
  • 300g Arborio rice
  • 200ml dry white wine
  • 750ml boiling water made up with half a low salt vegetable stock cube
  • 250g mushrooms, sliced
  • 110g of peas
  • Handful of fresh dill, chopped, or 3 teaspoons dried dill
  • 3 tablespoons reduced fat crème fraîche

Salmon risotto

  1. Preheat the oven to 190°C/375°F/gas 5.
  2. Place the salmon fillets in a glass dish with the lemon juice and black pepper. Cover the dish with foil and cook in the oven for 20 minutes or until the salmon is cooked through.
  3. Meanwhile, heat the oil in a large, heavy based saucepan over a low-medium heat and gently cook the onion, garlic and rice for a few minutes until softened.
  4. Add the wine and simmer, stirring, until most of the liquid has been absorbed.
  5. Add a ladleful of stock and, again, when most of the liquid has been absorbed, add the mushrooms, peas and dill along with another ladleful of stock. Continue adding the stock in this way, stirring continuously, until the rice becomes plump and soft. If more liquid is required, simply add boiling water until the desired texture is achieved.
  6. Keep an eye on the salmon and, when it is cooked, remove it from the oven and break it into pieces using a fork.
  7. When the rice is cooked, remove it from the heat and stir in the crème fraîche and salmon, season with black pepper if desired and serve with a light, green salad.