Salmon with dill risotto and asparagus
Salmon with dill risotto and asparagus
Ingredients
- Risotto – 250 g
- Salmon fillet – 200 g
- White asparagus – 5 pieces
- Olive oil – 2 tsp
- Chopped dill – 1.5 tbsp
- Salt and pepper
Bereiding
- Clean the asparagus, peel them and cook them in water or in a steamer.
- Lightly oil and season the salmon. Grill it briefly first, then finish cooking it in the oven.
- Pour the risotto into a hot pan with a drizzle of olive oil. Stir constantly to prevent the risotto from sticking.
- The preparation only takes 2 to 3 minutes if you keep stirring.
- Mix the chopped dill into the risotto just before serving and season if necessary.
- Arrange the risotto neatly on a hot plate using a mould, add the salmon and asparagus, and decorate with a sprig of dill and a few watercress leaves.
Deze producten heb je nodig
Risotto
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