Scottish Salmon Recipe

Prepare Basil Pesto

In a food processor, combine fresh basil leaves, olive oil (2 tablespoons), garlic, and a pinch of salt. Blend until smooth. Add grated Parmesan cheese and blend until incorporated. Set aside.

Cook Risotto

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add Arborio rice and toast for about 2 minutes. Gradually add vegetable broth, one ladle at a time, stirring constantly until absorbed. Continue this process until rice is al dente, about 18-20 minutes.

Finish Risotto

Stir in the pesto and mix until combined. Add more broth if needed to reach desired creaminess. Season with salt and black pepper to taste.

Blister Tomatoes

In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add cherry tomatoes and cook, stirring occasionally, until blistered, about 5-7 minutes. Season with salt and pepper.

Cook Salmon

Season the Scottish salmon fillets with salt and pepper. In another skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Cook salmon for 4-5 minutes on each side or until cooked through and flaky.

Prepare Vegetables

Sauté your choice of vegetables (like zucchini and asparagus) in a little olive oil until tender, about 5-7 minutes.

Serve

Plate the risotto, top with blistered tomatoes, sautéed vegetables, and a salmon fillet. Drizzle with extra pesto if desired.