Salmon with leek and fennel baked risotto
What’s not to love about creamy, lemony risotto that’s baked rather than stirred on the stovetop? Less hassle and maximum flavour this beautiful risotto is finished in the oven and served alongside perfectly baked salmon fillets – delicious!
- 2½ cups chicken stock
- 1½ cups Pams Cream, plus a little extra
- 50g Pams Butter
- 2 large leeks, finely sliced
- 1 fennel bulb, finely chopped, reserve any fronds
- 1½ cups risotto rice (arborio or carnaroli)
- 4 pieces fresh salmon fillet
- Grated zest and juice 2 lemons
- 120g bag baby spinach
- Preheat the oven to 180°C. Heat the chicken stock and 1 cup cream until hot, then keep warm.
- Heat a splash of oil and half the butter in an ovenproof pan and fry the leeks and fennel bulb with 1 teaspoon salt until starting to soften, 8-10 mins. Add the rice and cook, stirring for 1 minute. Add the hot stock, cover with a lid and put into the oven for 30 minutes.
- Put the salmon on a baking paper-lined tray, season with salt and pepper and half the grated lemon zest and juice. Put into the oven after the risotto has cooked for 20 minutes. Cook for 12-15 minutes depending on how well cooked you like the salmon.
- Take the risotto out of the oven, add the lemon zest and juice, the remaining cream and butter and the spinach. Stir until it becomes creamy and add extra salt and pepper if required. Garnish the salmon with the reserved fennel fronds and serve.
Top Tip: Serve with a simple green salad on the side and extra wedges of lemon.