Hot Smoked Salmon & Spinach Risotto is more than just a recipe; it's an adventure in flavors that promises to bring excitement to your dinner table. The thrill of combining the smoky richness of hot smoked salmon with the creamy, comforting texture of perfectly cooked risotto, all while adding a healthy twist with vibrant, leafy spinach. This dish isn't just a meal; it's a statement.
For someone eager to jazz up their culinary routine, this recipe offers a gateway to exploring unique, nutritious, and utterly delicious flavor combinations. Whether you're looking to impress guests or treat yourself to an indulgent yet wholesome dinner, the Hot Smoked Salmon & Spinach Risotto is your ticket to a fun, memorable cooking experience that doesn't skimp on taste or health benefits.
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, finely grated
- 2 teaspoon fennel seeds (optional, but I like the lift it gives)
- 2 tablespoon olive oil
- 70g spinach
- 150g Arborio rice
- 800ml veg stock (approx. adjust if needed when cooking)
- 1 lemon, juice and zest, plus extra wedges to serve
- 2 hot smoked salmon fillets
- A handful of grated Parmesan (optional)
- 1 tablespoon crème fraiche
- A small bunch of parsley, roughly chopped
- A small bunch of dill, roughly chopped
Fresh rocket salad to serve.
Method
- Add the stock to a saucepan and bring to a low simmer. Blanch the spinach in the stock for just a few minutes until it starts to wilt. Remove from the pan + roughly chop into chunks (this is optional as you could stir the spinach into the rice later on, but I prefer the texture it gives).
- Heat a large pan with olive oil over medium heat. Add the onions and cook for 8-10 minutes until starting to soften. Add the garlic and fry for a further minute.
- Stir in the rice with the onions + garlic. Lightly toast the rice for a few minutes until the grains turn translucent.
- Add a ladleful of stock and stir. Gradually repeat this process with the remaining stock until the rice is al dente- about 20-25 mins.
- Heat a glug of oil in another pan over medium heat. Add the salmon, skin side down, and cook for 3 minutes until the base turns a lighter pink. Flip the salmon over and cook on the other side until golden.
- When the rice is almost cooked, stir in the spinach, herbs, lemon zest + Parmesan. Season well with salt + black pepper. Remove from the heat and stir in the crème fraiche with a squeeze of lemon juice to taste. Flake in the salmon.
- Serve in bowls and finish with a little drizzle of olive oil, cracked black pepper & a squeeze of lemon. Serve with fresh rocket.
