Directions:
- Heat 1 tbsp of olive oil in a pan; add dried herbs, bay leaf and risotto rice when hot. Keep stirring for 5 minutes.
- Make up stock and remove salmon skin/bone.
- Add 1/3 stock to rice after 5 mins, add remaining until it is all absorbed (about 10-15 mins). Stir frequently.
- While risotto is cooking, add 1 tbsp olive oil, lemon zest, creme fraiche and dill to hot frying pan. Wait until simmering-DO NOT BOIL.
- Add salmon to frying pan and fry. This will take roughly 5-8 mins, turn twice until flakey and soft.
- Add lemon juice, twist of black pepper and pinch salt to risotto, add shrimps and simmer for further 5 minutes.
- Gently break up salmon into flakes using wooden spoon, and add to risotto. Remove bay leaves.
- Serve hot. Garnish with lemon rind/bay leaf.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 827.92 Kcal (3466 kJ) | ||
| Calories from fat | 230.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.56g | 39% | |
|---|---|---|---|
| Cholesterol | 175.38mg | 58% | |
| Sodium | 761.78mg | 32% | |
| Potassium | 1232.85mg | 26% | |
| Total Carbs | 62.08g | 21% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 75.95g | 152% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1mg | 5% | |
| Calcium | 87.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 120.62 Kcal (505 kJ) | ||
| Calories from fat | 33.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 39% | |
|---|---|---|---|
| Cholesterol | 25.55mg | 58% | |
| Sodium | 110.98mg | 32% | |
| Potassium | 179.61mg | 26% | |
| Total Carbs | 9.04g | 21% | |
| Sugars | 0.04g | 1% | |
| Dietary Fiber | 0.19g | 5% | |
| Protein | 11.06g | 152% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.1mg | 5% | |
| Calcium | 12.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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