Salmon Steak with lemon risotto, spinach and curry sauce1 Comment » Sep 29th, 2010 | By Tobias | Category: Fish, Recipes
A nice combination is always a piece of fish with a lemon risotto. The fish as such dies not need any additional lemon as the risotto has enough acidity. I have added some spinach this time a there was great fresh spinach at the market.
Preparation time: 10 minutes
cooking time: 20 minutes
- 2 salmon steaks
- 500 gram of fresh spinach
- 2 very ripe tomatoes
- 2 cloves of garlic
- some madras curry powder
- 1 red onion
- 1 cup of risotto rice
- a glass of white wine
- 2 cups of vegetable stock
- 100 gram of ground Parmesan cheese
- 1 untreated lemon
- some balsamic vinegar
- olive oil
- salt and pepper
In order to prepare the risotto dice an onion and put it into a pot with some olive oil. Fry the onions for a couple of minutes then add the rice. Stir and fry a bit then a add the white wine and the soup. Let it boil on low heat. Stir occasionally. You might have to add a bit more liquid later on in the process.
When the risotto is done (after approx 20 minutes) you can add lemon zest and the juice of half the lemon.
Add the Parmesan and stir well.
Wash the spinach and dry it off. Peel the garlic and dice it. Fry the garlic in a pan with some olive oil. Add the spinach bit by bit. The volume of the spinach will reduce drastically. A few minutes of frying are enough. Salt and pepper the spinach and keep warm.
Dice the tomatoes and add them to a small pot with the curry powder a sip of balsamic vinegar, salt and pepper. let it boil for a few minutes then puree it with a mixer.
Fry in a hot pan with some olive oil for 2 to 3 minutes on each side. Season with salt and pepper and serve with the side dishes and the sauce.