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Recipe Card
ingredients
- 4 fillets Morey’s Wild Salmon Lemon Herb, thawed
- 10 ounces baby spinach
- Handful of fresh parsley leaves
- 1/2 cup sweet white onion, minced
- 3 garlic cloves, minced
- 4 cups chicken stock
- 1/2 cup dry white wine
- 1 cup Arborio Rice
- 4 tablespoons unsalted butter, divided
- 4 tablespoons olive oil, divided
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1/2 cup parmesan cheese
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
Method
Step 1
MAKE SPINACH PUREE: Pour the chicken stock into a medium pot and bring to the boil. Blanch the spinach and parsley in the stock for 30 seconds until wilted and bright green, then remove with a slotted spoon and leave to cool for a moment. Turn the stock down to low heat. Squeeze out any excess stock from the spinach and parsley back into the pot it was blanched, you will use this stock to make risotto.. Add spinach/parsley to a food processor and purée to a very smooth and fine consistency.
Step 2
RISOTTO: In a large skillet, heat 2 tbsp butter and 2 tbsp olive oil over medium heat until the butter is melted. Add the minced onion and cook for about 2 minutes until tender. Add the garlic and dry rice and cook, stirring occasionally, to coat rice with oil and butter, about 2 minutes.
Step 3
Add wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
Step 4
Add two ladles of hot chicken stock to the risotto. Cook, occasionally stirring, until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Adjust the heat to ensure the risotto is at a steady simmer. After a total of 20-25 minutes, taste a grain of rice. It should be creamy with a bit of bite to it still (al dente)
Step 5
Reduce the heat to low. Add the spinach purée and a bit more broth to loosen and incorporate into risotto rice. Add, cheese, 2 tbsp butter, 2 tbsp olive oil, salt, black pepper, lemon juice, and zest. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Taste and add more salt as desired.
Step 6
BAKE SALMON: In the beginning stages of cooking risotto, preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Step 7
Remove fillets from pouch and place in a single layer on prepared baking sheet. Place pan on the middle rack of oven. Bake 15 – 18 minutes. Remove from oven and serve over spinach risotto . Finish will a drizzle of olive oil.
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