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Easy salmon & dill risotto
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260g pack Waitrose 2 Lightly Smoked Scottish Salmon Fillets
300g fresh broad beans, podded (100g podded weight)
½ x 900g pack frozen Waitrose Pea & Asparagus Risotto
2 tbsp half-fat crème fraîche
½ x 20g pack dill, leaves only, roughly chopped
1. Heat the grill to high. Place the fish skin-side down on a foil-lined baking sheet and season. Grill for 15 minutes until cooked. Remove the skin. Boil the beans for 5 minutes, cool, then remove their skins.
2. Cook the pea and asparagus risotto according to pack instructions. Stir in the beans, 1 tbsp crème fraîche and most of the dill. Serve topped with the fish, remaining crème fraîche and dill.
Typical values per serving:
This recipe was first published in July 2017.