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Lightly Roasted Sockeye Salmon

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Ingredients

Sockeye Salmon
900g Salmon Fillets Skin on, Bone out
30ml Extra Virgin Olive Oil
Salt & Pepper
Shaved Fennel Salad
1 Fennel Bulb
Juice of 1 Lime
Ground Pepper & Salt
Mustard Seed Vinaigrette
2 Tbsp Old Fashioned Whole Grain Mustard
2 Tbsp Apple Cider Vinegar
Extra Virgin Olive Oil
Ground Pepper
Sea Salt
Fresh Herb Risotto
Arborio Rice
Chicken Stock
White Wine
Parmesan Cheese Grated
Ground White Pepper
Kosher Salt
Onion Chopped
Butter
Flat Leaf Parsley
Fresh Terragon

Lightly Roasted Sockeye Salmon

  • Medium

Ingredients

  • Sockeye Salmon

  • Shaved Fennel Salad

  • Mustard Seed Vinaigrette

  • Fresh Herb Risotto

Directions

Steps

1
Done

Sockeye Salmon

Preheat oven to 190°C / 375°F. Portion four equal pieces of salmon.

2
Done

Heat up the oil in an oven-safe skillet, season each piece of salmon with salt and pepper and pan fry on both sides until browned (on a high heat).

3
Done

Finish of the cooking process in the oven until cooked medium at the centre (approximately 5 minutes).

4
Done

Shaved Fennel Slaw

Cut fennel greens from bulb, rough-chop 6 g / 1 1⁄2 tsp and set aside.

5
Done

Using a sharp mandolin or vegetable peeler, shave the fennel bulb very thinly (paper thin).

6
Done

Place shavings in a bowl, add lime juice, salt, pepper, olive oil and chopped fennel greens. Set aside in the refrigerator until needed. 

7
Done

Mustard Seed Vinaigrette

In a bowl, mix together the mustard and vinegar. Whisk in the olive oil gradually until smooth. Check the seasoning (salt and pepper) and set aside.

8
Done

Fresh Herb Risotto

Place a deep sauce pan over medium heat until lightly smoky.

9
Done

Add the butter and onions and sauté until translucent.

10
Done

Add the Arborio rice and stir. Season with salt and pepper and mix well.


11
Done

Add the white wine and cook over medium heat until reduced by half.

12
Done

Start adding stock to the risotto, 2 cups at a time, making sure you stir the risotto continuously, and all of the liquid has evaporated before adding more stock.

13
Done

The amount of stock and time of cooking may vary, so cook to taste. When done, remove from heat. 

14
Done

Plating

Place the risotto in the centre of the plate. Place the roasted salmon on top of the risotto, garnish with shaved fennel (on top of salmon). Drizzle the vinaigrette around the salmon.

The Cafe

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