|
|
|
|
Serves:
4
Difficulty:
 
Preperation:
40 minutes, more or less
Special Equipment:
Ingredients:
 4
6-7 oz.
Salmon Fillets
|
|
4
Tbsp.
Pesto
|
|
1
c.
Rice
|
|
1
c.
Diced Butternut Squash
|
|
1
Onion, diced
|
|
1
Tbsp.
Butter
|
|
1
c.
Chicken or Fish Stock
|
|
Salt and Pepper, to taste
|
|
Grated Parmesan Cheese, to taste
|
Alternative Ingredients:
Directions:
Preheat oven to 400 F.
Prepare baking pan by lining it with parchment paper.
Salt and pepper the salmon fillets and place them on a baking pan lined with parchment paper.
Spread the pesto over each fillet and place them in a preheated oven for 12 minutes.
Meanwhile boil the rice and add the diced squash 5 minutes before the rice is ready. Strain and wash the boiled rice. (Make sure it is not overcooked.)
In a frying pan, heat the butter and sauté the diced onion. Add the boiled rice with the squash and stir.
Add the stock and Parmesan cheese, season to taste and cook until the stock is absorbed into the rice.
Serve the pesto encrusted salmon fillets over the squash risotto with a wedge of lemon.
|
|
|
|
|
|
0 Items
|
|
|