Nutrition Facts
2 servings
2
Recipe for semi-cooked salmon with herbs & buckwheat risotto with seasonal vegetables
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A delicious recipe for semi-cooked salmon with aromatic herbs served with seasonal vegetable buckwheat risotto. Photo credit: Virginie Guitard.
Ingredients
2 Half-cooked salmon steaks with aromatic herbs
2 Olive oil
20 Butter
2 Shallot
1 clove Garlic
200 Buckwheat kasha (brown buckwheat)
10 White wine
500 Vegetable or chicken broth
300 Button mushroom
2 Fresh cream
Salt
Freshly ground pepper
2 Grated Pecorino
Chopped spring onions
Sage
Directions
1
In a skillet placed over medium heat, heat the olive oil and then add the rinsed, sliced mushrooms. Cook until they have released all their moisture. Set aside.
2
In the same skillet, melt the butter, add the chopped shallot and garlic. Sauté for 1 to 2 minutes without letting them caramelize. Add the buckwheat and cook for another 2 minutes, stirring often. Pour in the white wine and let simmer until the liquid evaporates.
3
Lower the heat to minimum, then pour in the vegetable broth, one ladle at a time, making sure the liquid is well absorbed before adding another ladle of broth. Continue this way until the buckwheat is tender.
4
Turn off the heat, stir in the fresh cream, the lightly crumbled semi-cooked salmon with herbs, and the mushrooms. Adjust the seasoning.
5
Serve on a plate, sprinkle with grated cheese, spring onions, and decorate with a few leaves of sage. Enjoy immediately!
6
Tip: this risotto easily adapts to seasonal vegetables: squash, chard, fresh spinach, fresh peas, green asparagus, added midway through cooking so they remain slightly crunchy.
Ingredients
Ingredients
2 Half-cooked salmon steaks with aromatic herbs
2 Olive oil
20 Butter
2 Shallot
1 clove Garlic
200 Buckwheat kasha (brown buckwheat)
10 White wine
500 Vegetable or chicken broth
300 Button mushroom
2 Fresh cream
Salt
Freshly ground pepper
2 Grated Pecorino
Chopped spring onions
Sage
Directions
Directions
1
In a skillet placed over medium heat, heat the olive oil and then add the rinsed, sliced mushrooms. Cook until they have released all their moisture. Set aside.
2
In the same skillet, melt the butter, add the chopped shallot and garlic. Sauté for 1 to 2 minutes without letting them caramelize. Add the buckwheat and cook for another 2 minutes, stirring often. Pour in the white wine and let simmer until the liquid evaporates.
3
Lower the heat to minimum, then pour in the vegetable broth, one ladle at a time, making sure the liquid is well absorbed before adding another ladle of broth. Continue this way until the buckwheat is tender.
4
Turn off the heat, stir in the fresh cream, the lightly crumbled semi-cooked salmon with herbs, and the mushrooms. Adjust the seasoning.
5
Serve on a plate, sprinkle with grated cheese, spring onions, and decorate with a few leaves of sage. Enjoy immediately!
6
Tip: this risotto easily adapts to seasonal vegetables: squash, chard, fresh spinach, fresh peas, green asparagus, added midway through cooking so they remain slightly crunchy.
Notes
-
AllieBiZoo
Very good
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