Pan Fried Salmon with Venison Salami Risotto
Pan Fried Salmon with Venison Salami Risotto
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Servings
2
Prep Time
15 minutes
Cook Time
45 minutes
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.
Ingredients
- 2 salmon fillets
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100g venison salami, thinly sliced and halved
- 150g arborio risotto rice
- 250ml vegetable stock
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1 tbsp sunflower oil
- pack of dried forest mushrooms
- knob of butter
- 1 small onion, finely chopped
- handful of asparagus spears
- black pepper
Directions
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Re-hydrate the dried mushrooms for a couple of hours, or as directed.
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Heat the oil in a large saucepan, then fry the chopped onions until almost golden brown.
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Add the salami and the risotto rice and fry gently for another couple of minutes.
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Start adding the vegetable stock bit-by-bit and stir regularly. Mix in the mushrooms then season with freshly cracked black pepper to taste.
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Steam the asparagus spears until tender but with still a bit of crunch to it.
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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.
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Serve the salmon with a side of risotto and garnish with the asparagus.
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