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Crispy Salmon on chickpea risotto

Crispy Salmon on chickpea risotto
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I love having greens and rice handy...risotto town! And to add the delicious taste of a piece of salmon, this meal is ad-hoc but delicious.

Serves 4

Ingredients

  • 1 brown onion, finely chopped
  • 1 clove garlic, crushed or finely chopped
  • 1 tbsp extra virgin olive oil
  • 1 cup brown rice (to make approx. 2 cups cooked rice)
  • 2½ cups boiling water
  • ½ tin of chick peas
  • 3 handfuls of baby spinach (washed!)
  • 1 tbsp sesame seeds
  • 4 x 100g fillets of fresh atlantic salmon
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Method

  1. Heat oil in a saucepan. Brown onion and then add garlic for an extra 2-3 minutes.
  2. Add the brown rice and the water. Bring to the boil then lower heat and simmer until rice is cooked (approx. 40min).
  3. Add the chickpeas to the risotto after 30 minutes.
  4. This is also the time to cook the salmon fillets. Heat a non-stick fry pan and cook salmon for approx. 4 minutes each side. Keep an eye on each fillet and see the flesh turn a smokey-white colour, until half way, then turn over. Remove from pan as soon as cooked. The oil from the fish should be ample, don't be tempted to add any others.
  5. The water should now be absorbed fully in to the rice. Stir through spinach and sesame seeds. Add salt and pepper to taste.
  6. Serve risotto on to plate then top with the salmon fillet.
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Recipe Rating

4
Preparation Time: 15M
Cooking Time: 50M

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