Salmon Recipe
Pan seared Atlantic salmon, Blackened with sweet pea puree, lemon infused risotto.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sweet Pea Puree
In a small pot, bring water to a boil. Add the sweet peas and cook for 2-3 minutes until tender. Drain and transfer to a blender. Blend until smooth, adding a splash of vegetable broth if needed. Season with salt and pepper to taste. Set aside.
- 2
Make the Lemon Infused Risotto
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add Arborio rice and toast for 1-2 minutes. Gradually add vegetable broth, one ladle at a time, stirring frequently until absorbed. Continue this process until the rice is creamy and al dente (about 18-20 minutes). Stir in parmesan cheese, juice, and zest of the lemon. Season with salt and pepper.
- 3
Pan Seared Blackened Salmon
Pat the salmon fillets dry and coat both sides with blackening seasoning. In a large skillet, heat remaining olive oil over medium-high heat. Add salmon fillets skin side down and sear for 4-5 minutes until crispy. Flip and cook for an additional 3-4 minutes until cooked through. Remove from heat.
- 4