Salmon Fillet


Rating: 2.86 / 5.00 (7 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:


















Instructions:

Roast 100g zucchini cubes in oil for 3 min, remove. Fry 1/2 diced onion and crushed garlic. Add long grain rice. Pour wine and clear soup, simmer 25 min. Cook defrosted salmon in salted water for 10 min. Cook remaining zucchini in slices in salted water for 5 min. Heat chanterelle and zucchini cubes in long grain rice. Season with salt and pepper. Dice remaining onions, sauté in oil. Add whipping cream, lemon zest and juice, bring to a boil. Add sauce thickener and chopped dill. Season with pepper, salt, lemon pepper. Serve salmon with risotto, zucchini and sauce.

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