Grilled salmon with sumac, and courgette, mint and pea risotto recipe
Sumac is a spice from the Middle East. It is so tasty teamed with this healthy salmon recipe. It is delicious with lamb or chicken too
Preparation time: 25 minutes
Cooking time: 25 minutes
Serves: 4
2tsp sumac
1tbsp olive oil
4 x 150g (5oz) salmon fillets
For the risotto:
700ml (11/4pt) vegetable stock
50g (2oz) unsalted butter
1 onion, peeled and finely chopped
225g (8oz) Arborio rice
50ml (2fl oz) dry white wine
200g (7fl oz) baby courgettes, sliced thinly
100g (4oz) petit pois, thawed
1tbsp mint, off the stalk and finely chopped
finely grated zest of 1 lemon
1 Preheat the grill to its highest setting. Mix the sumac with the olive oil and spread evenly over the top of the salmon fillets.
2 Bring the vegetable stock to the boil. Melt the butter in a large saucepan and sweat the onion for 5 minutes until soft. Add the rice and coat well with the butter. Pour in the white wine and allow most of it to evaporate, stirring continuously. Add a ladleful of stock and continue cooking until the liquid has been absorbed, stirring all the time. Continue to add the stock bit by bit until the rice swells and becomes creamy. It will take about 20 minutes for the rice to cook.
3 Add the courgettes, peas, mint and lemon zest. Season and cook for a further 5 minutes until the rice is tender and the vegetables just cooked. Five minutes before the risotto has finished cooking, place the salmon fillets on a baking tray and grill until cooked through. Place the salmon on a warm plate and spoon the risotto on the side. Serve with a salad.
Per serving: 672cals, 32g fat, 10g saturated fat, 52g carbohydrate
Sumac is available from Middle Eastern grocers, good delis or by mail order from the Seasoned Pioneers website.
Smart idea: To make the most of fresh seasonal vegetables, the courgettes and peas could be replaced with French beans and artichokes. Delicious!
