Salmon with Green Pea and Lemon Risotto

Steps

1. Heat first measure of stock in a pot until hot. Melt butter in a pot (with a lid) on medium heat. Cook onion and garlic until soft, 3–4 minutes, stirring. Add rice and stir for a further 1 minute. Stir in wine/second measure of stock until it is nearly all absorbed by the rice, about 2 minutes
2. Stir warmed stock into rice, cover and reduce to low. Cook for 15–20 minutes, stirring occasionally, until rice is tender. There may be a little liquid left over, as the rice cools it will absorb this. If rice is still a little firm, add about ¼ cup water and continue cooking another 1–5 minutes.
3. While rice is cooking, prepare the rest of the meal; roughly chop spinach; zest and juice first lemon. Set all aside.
4. When risotto has about 8 minutes cook time left, pat salmon dry, remove any pin bones, cut into 4–5 pieces and season with salt. Heat a drizzle of oil in a fry-pan on mediumhigh heat. Cook, skin-side-down, for about 3 minutes, until crispy. Flip and cook for a further 2 minutes for medium-rare.
5. When rice is ready, gently stir through peas, spinach, sour cream, lemon zest and juice, salt and dill. Season with lots of freshly ground black pepper.
6. Spoon risotto onto plates. Flake salmon away from skin in chunks and dot over risotto. Alternatively serve whole piece of salmon on top. Garnish with dill and squeeze over a wedge of lemon just before eating.