Grilled Salmon with fresh asparagus, pea, mint and basil risotto
Source
Cycling Chef
Prep Time30 min |
Cook Time35 min |
Total Time1 hr 5 min |
Ingredients
| 25 | g | Unsalted butter |
| 1 | Onion Chopped and peeled | |
| 100 | g | Arborio Rice |
| 600 | ml | Vegetable stock Good quality Cubes |
| 150 | g | Frozen Peas Defrosted (125g for purée, 35g to stir through) |
| 1 | tablespoon | Extra virgin olive oil |
| 1 | Pinch | Sea salt |
| 1 | Pinch | Black pepper Freshly ground |
| 1 | Teaspoon | Olive oil |
| 250 | g | Salmon fillets |
| 0.5 | Juice of lemon I.e. half a lemon per 2 people | |
| 1 | Bunch | Fresh mint Small bunch, chopped |
| 6 | Leaves | Fresh basil Torn |
| 12 | Spears | Fresh Asparagus Medium spears, cooked |
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