The Chef

Restaurants

Meals

Drinks

Restaurants›The Nash›*atlantic Salmon Recipe

*atlantic Salmon Recipe

Inspired by The Nash

Time1h

Serves2

Mushroom risotto, lemon butter sauce, served on a bed of sautéed spinach

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.

Mushroom Risotto

1 cup Arborio rice

4 cups Chicken or vegetable broth

1 cup Mushrooms, sliced

1 medium Shallots, finely chopped

2 cloves Garlic, minced

1/2 cup Parmesan cheese, grated

2 tbs olive oil

2 tbs Butter

to taste Celtic sea salt

to taste black pepper

Lemon Butter Sauce

4 tbs Butter

2 tbs ReaLemon lemon juice

1 tsp Lemon zest

1 clove Garlic, minced

to taste Celtic sea salt

to taste black pepper

Sautéed Spinach

4 cups Fresh spinach

1 tbs olive oil

1 clove Garlic, minced

to taste Celtic sea salt

to taste black pepper

Salmon

2 fillets Atlantic salmon fillets

1 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Mushroom Risotto

1

Prepare the Broth

In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.

2

Sauté the Aromatics

In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add shallots and garlic, sautéing until soft.

3

Cook the Mushrooms

Add the sliced mushrooms to the skillet and cook until browned.

4

Add the Rice

Stir in the Arborio rice, toasting it lightly for 2-3 minutes.

5

Incorporate the Broth

Gradually add the warm broth, one ladle at a time, stirring frequently until absorbed. Repeat until the rice is creamy and al dente.

6

Finish the Risotto

Stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.

Lemon Butter Sauce

7

Melt the Butter

In a small saucepan, melt the butter over low heat.

8

Add Ingredients

Stir in minced garlic, lemon juice, and lemon zest. Season with salt and pepper.

9

Simmer

Allow the sauce to simmer for a couple of minutes until slightly thickened.

Sautéed Spinach

10

Cook the Spinach

In a skillet, heat olive oil over medium heat. Add minced garlic, sauté for 30 seconds, then add fresh spinach.

11

Sauté

Cook until the spinach is wilted. Season with salt and pepper.

Cook the Salmon

12

Prepare the Fillets

Pat the salmon fillets dry and season with salt and pepper.

13

Sear the Salmon

In a hot skillet, add olive oil and cook the salmon skin-side down for about 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.

Plating

14

Assemble the Dish

On a plate, create a bed of sautéed spinach, top with a generous serving of mushroom risotto, and place the salmon fillet on top. Drizzle with lemon butter sauce.