Cajun Salmon Risotto Recipe
grilled cajun salmon over a sun-dried tomato risotto, topped with a prawn & creole butter, fresh vegetables
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Ingredients
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For the Cajun Salmon
For the Sun-Dried Tomato Risotto
For the Prawn & Creole Butter
For the Fresh Vegetables
Method
Prepare the Cajun Salmon
- 1
Season the Salmon
Rub the salmon fillets with olive oil and sprinkle Cajun seasoning on both sides.
- 2
Make the Sun-Dried Tomato Risotto
- 3
- 4
Cook the Rice
Add Arborio rice, stirring for 1-2 minutes until lightly toasted. Gradually add vegetable broth, one cup at a time, stirring frequently, until the rice is creamy and al dente.
- 5
Finish the Risotto
Stir in sun-dried tomatoes and Parmesan cheese. Season with salt and pepper to taste.
Prepare the Prawn & Creole Butter
- 6
- 7
Season the Butter
Stir in creole seasoning and lemon juice. Remove from heat.
Prepare the Fresh Vegetables
- 8
Sauté the Vegetables
In the same skillet used for the prawns, add mixed vegetables and sauté until tender.
Assembly
- 9
Plate the Dish
Serve a generous portion of risotto, top with grilled Cajun salmon, sautéed vegetables, and drizzle with prawn & creole butter.
