Salmon Fillet with Herb Risotto and Braised Cherry Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g salmon fillet (s), skinless
- 4 cloves garlic
- 5 cm ginger root
- 0.5 ½ bunch thyme
- 0.5 ½ bunch rosemary
- 1 bunch parsley, chervil or other herbs, also mixed, to taste
- salt
- Pepper, black, freshly ground
- Cayenne pepper
- Olive oil, cold pressed
- 200 g risotto (Carnaroli)
- 400 ml poultry stock or vegetable stock
- 1 shot white wine, dry, e.g. Riesling
- 3 shallot (s), or 1 small onion
- Parmesan, freshly grated, amount to taste
- butter
- 20 cherry tomato (s)
- some honey, e.g. acacia honey
- 4 slices lemon (s), untreated
Print Recipe
Pin Recipe Instructions
- Cut the salmon fillet into 4 portions and season with salt, pepper and cayenne pepper. Halve 3 cloves of garlic without peeling, cut the ginger into slices. Now drizzle some olive oil into one or more casserole dishes and place the salmon on top. Spread the lemon wedges, garlic and ginger over the top, add the rosemary and thyme sprigs, drizzle with a little olive oil again and seal everything tightly with cling film. Place the molds in the oven at 70 degrees.
- Finely dice shallots and the remaining clove of garlic and sauté in a little oil in a high coated pan. Add the risotto rice and steam for a moment, then deglaze with white wine. Then cover again and again with warm stock and simmer and swell over a mild heat, do not boil bubbly. After about 20 minutes the rice is cooked and firm to the bite. Then add the finely chopped herbs and butter and stir in. Season with salt and pepper and fold in the grated parmesan.
- Season the cherry tomatoes in a small pan with a little honey, salt and pepper. Then simmer slowly until the tomato skin cracks open. Arrange the risotto on a plate. Spread 5 tomatoes on each serving. Add the salmon and drizzle everything with a dash of olive oil.
- The preparation time of the salmon is the same as that of the risotto, so that both are ready at the same time. If you want to serve the fillet a little hotter, you can turn the oven up briefly to 110 degrees at the end of the cooking time. No protein should have escaped from the fish so that it is nice and juicy.
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