Healthy and hearty at the same time, this is a real gourmet treat. The salmon is perfectly complemented by the earthy, wooden aroma of forest mushrooms and the intense flavour of the venison charcuterie, while the crisp-tender asparagus gives your palate a refreshing green relief.
Wine pairing: Serve with a glass of Vesztergombi Winery's Szekszárdi Shiraz Rosé 2019. Much more than you typical light rosé, this creamy and fruity vintage provides a great match for both the delicate salmon and the rich venison.
- 2 salmon fillets
- 100g venison salami, thinly sliced and halved
- 150g arborio risotto rice
- 250ml vegetable stock
- 1 tbsp sunflower oil
- pack of dried forest mushrooms
- knob of butter
- 1 small onion, finely chopped
- handful of asparagus spears
- black pepper
Re-hydrate the dried mushrooms for a couple of hours, or as directed.
Heat the oil in a large saucepan, then fry the chopped onions until almost golden brown.
Add the salami and the risotto rice and fry gently for another couple of minutes.
Start adding the vegetable stock bit-by-bit and stir regularly. Mix in the mushrooms then season with freshly cracked black pepper to taste.
Steam the asparagus spears until tender but with still a bit of crunch to it.
When the rice is almost al dente, heat a knob of butter in a skillet and fry the salmon fillets skin-side down first, for a total of around 4 minutes.
Serve the salmon with a side of risotto and garnish with the asparagus.