Salmon Risotto
with creamy spinach sauce and sundried tomato with Summer Season Salad
Calories
Serving
Cuisine
From the test group:
Let yourself be enveloped by the creaminess of real Italian risotto but without giving up the freshness of a juicy salad! The sapidity of the dried tomato will give the right boost to this riot of Mediterranean flavors, ready to sweetly accompany king Salmon in your taste buds. Nourishing, satisfying and ready in 30 minutes.
EGP139.00
As low as EGP 85 per meal
Ingredients
Salmon fillet
160 grams
Butter
Olive oil
Risotto
Spinach
Sundried tomato
Fish sauce
Salad
Salad dressing
Directions
Step 1- Cook the Salmon
On a large pan over medium heat, melt the butter, olive oil (The pan should preferably be low and wide but other pans work as well).
Add the salmon and sauté until golden color then add the spinach, sundried tomatoes keep sautéing
Step 2- Cook the Arborio Rice
To the same pan add the rice and stir. Reduce the heat to medium-low and add the sauce, salt and pepper to taste. Adjust the heat to keep the cooking slow simmer (Slow boiling) and stir once. Then do not stir again until fully cooked or until al dente.
Step 3- Prepare the Salad
In a bowl, mix the salad with the dressing.
Step 4- Serve your Dish
On a serving plate add the risotto and the salad on the side.