Pea risotto with crispy salmon

This is a dish best served in the spring when the ingredients are at their peak

This is a dish best served in the spring when the ingredients are at their peak

Ingredients

2 servings

1

Add 2 tablespoons olive oil to large frying pan and set on medium heat
2

Add brunoise shallot and cook until soft. Be careful not to burn. 3-5 minutes
3

Add risotto rice and cook until most of the liquid has been absorbed. 2-3 minutes
4

Add wine and cook until absorbed. 3-5 minutes. A trick is to smell the risotto as it's cooking. When you no loger feel an alcohol burn from the fumes, the wine should be absorbed.
5

Add stock until risotto is just submerged. Stir off and on until most liquid has been absorbed. Repeat this process of adding the stock in low amounts waiting for almost complete absorption before adding more. Keep cooking until rice is al dente, between 20 and 30 minutes.
6

Add peas and tarragon. Add salt and pepper to taste. Add parmesean.
7

For the salmon: Add remaining olive oil to a frying pan and set over medium-high heat. Season both sides of the salmon with salt and pepper and rub into the meat.
8

When oil is shimmering, place salmon skin side down into pan and lower heat to medium/medium-low. Gently press down on the salmon to make sure the skin is pressed flat to the bottom of the pan.
9

Cook for 5-6 minutes until a brown crust forms on the salmon skin. Flip over and cook on the other side for 1-2 min or until salmon is just cooked through. This step should be done as risotto is finishing so both dishes are ready at the same time.