Primavera Risotto with Panfried Salmon and Rocket
Make an easy 'cheats' risotto by mixing cooked rice with a jar of Classic Tomato sauce. Serve with salmon steaks and a lightly dressed rocket salad.
Created By: Roz Denny
Serves: 4
Ingredients
Loyd Grossman Prima Vera sauce,
250g risotto rice, Arborio or Carnaroli
Extra Virgin Olive Oil
4 x 100g salmon fillets
4 large basil leaves, shredded or torn
100g bag of rocket leaves
2 tbsp Loyd Grossman Wholegrain
Dijon Mustard & Honey Dressing
sea salt and freshly ground black pepper
How to cook it
Bring a large pan of salted water to the boil then stir in the rice. Return to a simmer and cook for 15 minutes, stirring occasionally.
(This is not the orthodox way of cooking risotto rice, but mixed with a creamy sauce has a delicious texture).
Meanwhile, season the salmon steaks lightly and heat a thin film of oil in a non-stick frying pan. Cook for about 3 minutes each side until the flesh feels very lightly springy. Do not overcook. Season again and set aside.
When the rice grains are 'al dente', drain and return the rice to the pan. Mix in the sauce and reheat gently. Stir in the basil then spoon the rice on to four warmed plates.
Toss the rocket leaves with the dressing and seasoning. Top the risotto with the salmon steaks (there is no need to reheat, they taste nicer not too hot) and the rocket leaves on top.