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    Roast salmon with broad bean risotto

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    Roast salmon with broad bean risotto

    Quick and easy supper dish. It is healthy because it includes part of your 5 aday (although it has been suggested that this should be 8 aday) and omega 3. It contains very little fat (no dairy}. The best way to serve: Place risotto on plate and lay salmon across it, sprinkle herbs used on top, lemon wedges to the side and salad in a bowl alongside.

    My recipe is:

    • Deliciously fishy

    Why should your recipe win?
    Because I think this is such a tasty recipe and so quick and easy anyone could make it. Peas could be subsituted for the broad beans or/and chopped courgette. It is healthy. I made this when I was recovering from flu, being dairy/maize starch intolerate I am unable to eat most ready meals, so I have to improvise.

    • Total time: 10 minutes prep + 30 minutes cooking

    Serves: 4


    • 2 tablespoons vegetable oil + oil for brushing
      1 onion diced
      250g risotto rice (Arborio)
      900ml hot fish or vegetable stock (stock cubes are fine)
      2 tablespoons lemon juice
      125g broad beans frozen or fresh (skinned if preferred)
      Salt & Pepper to taste
      1 tablespoon chopped dill or parsley
      4 x 125g salmon fillets

      Lemon wedges and mixed salad leaves to serve


    1. Preheat oven 200C, 400F, Gas Reg 6 Heat oil in saucepan and fry onion until soft ,not brown, 3-4 mins. Stir in the rice and cook for 2 mins. Add stock, lemon juice and seasoning to taste and simmer for 20 minutes or until rice is tender and liquid has been absorbed. 5 mins from end of cooking add broad beans. Stir in half of herbs. Brush a baking sheet with oil, lay on salmon and top with a little oil and pepper. Cook for 15 mins, serve with lemon wedges and rest of herbs sprinkled on top

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