Salmon with creamy risoni
- 1 clove of garlic finely sliced
- 1 leek (white part only)
- 1/2 box of Barilla Risoni
- 1 liter of chicken stock
- 1 tablespoon Dijon mustard
- juice of 1 lemon
- 1/4 cup creme fraiche
- 2 fillets of Huon Salmon
- Handful of fresh basil leaves
Cut leek into quarters and finely slice add to a pot with 2 tablespoons of olive oil and the garlic and a pinch of salt. Cook until softened.
Add risoni to the pan and stir so all grains are coated with oil. Heat through for 1 minute and then add the stock, stir and bring to a simmer until all of the stock has been absorbed by the risoni. Add mustard, lemon juice and creme fraiche and stir through. Check that the risoni is cooked by biting into a grain. If it’s still a little hard in the middle add a bit more stock or water and cook for another 2 minutes, add salt to taste.
Pour risoni into a baking dish. Place salmon fillets on top skin side up.
Drizzle some olive oil on top of the salmon skin along with a sprinkle of salt.
Place in oven until the salmon is cooked through (about 8 minutes)
Sprinkle basil leaves on top before serving.
Recipe from Ben Milbourne,