Pan-Roasted Salmon with Mushroom, Chard and Goat’s Cheese Risotto
There is no greater comfort food than a perfectly cooked risotto. Unctuous, creamy, incredibly satisfying, risotto is one of those dishes that gives you a great big hug from the inside. This particular incarnation is made with tangy goats' cheese and plenty of zesty lemon to really bring it to life and make it the perfect accompaniment to a lovely piece of salmon. I also added some seasonal mushrooms and wilted chard to the dish but feel free to use whatever veg you like.
Pan-Roasted Salmon with Mushroom, Chard and Goat’s Cheese Risotto
Serves 4
Olive oil for frying
400g mushrooms (I used shitake)
200g chard, stalks trimmed slightly, leaves and stalks separated
2 lemons
1.25 litres chicken stock
1 large onion, finely chopped
3 garlic cloves, finely sliced
250g risotto rice
80ml dry white wine
Small bunch parsley
100g soft goat’s cheese, broken into chunks
Preheat the oven to 200C.
Heat a splash of olive oil in a large heavy-based pan over a high heat. Add the mushrooms, making sure they’re spread out (cook in batches if the pan is crowded). Season, then cook on one side for 2-3 minutes without moving them until the undersides are deep golden. Repeat on the other side. Set aside in a mixing bowl.
Put the chard stalks in a colander and pour over a kettleful of boiling water. Put the pan back on the heat and add a glug of olive oil. Once the oil is hot, add the stalks and fry over a medium heat until almost tender. Add the chard leaves and the juice of 1 lemon, then cook for 2 minutes more. Remove from the heat and add to the mushrooms.
Put the stock in a saucepan and heat over a medium-low heat – it should be steaming, not boiling. Meanwhile, add another drizzle of oil to the heavy-based pan and heat over a medium-low heat. Add the onion and garlic and cook for 6-8 minutes until softened and translucent, stirring now and then.
Increase the heat under the frying pan to medium, then add the rice and stir for 1-2 minutes until it has an even sheen. Add the wine and stir until absorbed. Add a ladleful of the stock and stir gently until absorbed. Keep adding the stock a ladleful at a time, stirring and scraping the bottom of the pan and around the inside to make sure the rice cooks evenly. You don’t need to stand over the risotto, but give it a few stirs between each ladleful, making sure the liquid has been absorbed before adding more.
Meanwhile, when you've used up almost all of the stock, heat a drizzle of oil in a large ovenproof frying pan and cook the salmon fillets skin-side down for 2 minutes. Flip them over then transfer to the preheated oven to roast for 6-8 minutes.
When all the stock has been used up and the rice is just tender, add the zest and juice of the remaining lemon and season well with salt and pepper. Chop the parsley, then add to the risotto with the mushroom and chard mixture. Stir gently, giving everything enough time to warm through. Gently mix in the goat’s cheese, then taste and season. Serve the risotto with a salmon fillet on top.
TIP: This risotto is delicious enough to be eaten on its own so just leave out the salmon for a wonderful vegetarian dish.
Pan-Roasted Salmon with Mushroom, Chard and Goat’s Cheese Risotto
Serves 4
Olive oil for frying
400g mushrooms (I used shitake)
200g chard, stalks trimmed slightly, leaves and stalks separated
2 lemons
1.25 litres chicken stock
1 large onion, finely chopped
3 garlic cloves, finely sliced
250g risotto rice
80ml dry white wine
Small bunch parsley
100g soft goat’s cheese, broken into chunks
Preheat the oven to 200C.
Heat a splash of olive oil in a large heavy-based pan over a high heat. Add the mushrooms, making sure they’re spread out (cook in batches if the pan is crowded). Season, then cook on one side for 2-3 minutes without moving them until the undersides are deep golden. Repeat on the other side. Set aside in a mixing bowl.
Put the chard stalks in a colander and pour over a kettleful of boiling water. Put the pan back on the heat and add a glug of olive oil. Once the oil is hot, add the stalks and fry over a medium heat until almost tender. Add the chard leaves and the juice of 1 lemon, then cook for 2 minutes more. Remove from the heat and add to the mushrooms.
Put the stock in a saucepan and heat over a medium-low heat – it should be steaming, not boiling. Meanwhile, add another drizzle of oil to the heavy-based pan and heat over a medium-low heat. Add the onion and garlic and cook for 6-8 minutes until softened and translucent, stirring now and then.
Increase the heat under the frying pan to medium, then add the rice and stir for 1-2 minutes until it has an even sheen. Add the wine and stir until absorbed. Add a ladleful of the stock and stir gently until absorbed. Keep adding the stock a ladleful at a time, stirring and scraping the bottom of the pan and around the inside to make sure the rice cooks evenly. You don’t need to stand over the risotto, but give it a few stirs between each ladleful, making sure the liquid has been absorbed before adding more.
Meanwhile, when you've used up almost all of the stock, heat a drizzle of oil in a large ovenproof frying pan and cook the salmon fillets skin-side down for 2 minutes. Flip them over then transfer to the preheated oven to roast for 6-8 minutes.
When all the stock has been used up and the rice is just tender, add the zest and juice of the remaining lemon and season well with salt and pepper. Chop the parsley, then add to the risotto with the mushroom and chard mixture. Stir gently, giving everything enough time to warm through. Gently mix in the goat’s cheese, then taste and season. Serve the risotto with a salmon fillet on top.
TIP: This risotto is delicious enough to be eaten on its own so just leave out the salmon for a wonderful vegetarian dish.
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