Atlantic Salmon with Mushrooms Risotto

Preparation time: 15 to 30 minutes



Ingredients
2 tablespoons oil
2 tablespoons butter
½ brown onion, finely chopped
2 cups mushrooms of choice
1½ cups Arborio rice
500 mL vegetable stock
1 cup plain flour
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon finely chopped basil
Salt and pepper, to taste
2 Atlantic salmon portions
¼ cup white wine vinegar



Method

1. Risotto: Heat 1 tablespoon each of the oil and butter in a heavy-based saucepan over
medium heat.
2. Add onion and cook, stirring, for 2 minutes or until soft.
3. Add mushrooms and cook, stirring, for 3 minutes or until mushroom softens.
4. Add the rice and cook, stirring, for 2 minutes or until grains appear glassy.
5. Add about half of the stock to the rice mixture and use a wooden spoon to stir until liquid is
completely absorbed. Continue to add stock mixture, stirring constantly and allowing the
liquid to be absorbed before adding more.
6. Cook for approximately 25 minutes until rice is just tender and risotto is creamy.
7. Salmon: Mix flour, cumin, garlic powder, basil, salt and pepper in a bowl.
8. Coat the salmon in the mixture, making sure all sides are covered.
9. Place pan on hotplate on high, add vinegar and remaining butter and oil.
10. When butter has melted, add salmon and cook for 1-2 minutes each side or until lightly
browned.
11. Reduce heat to low and cover to finish cooking.
12. Serve risotto topped with salmon