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We hope you got insight from reading it, now let’s go back to salmon bake & roasted tomatoes risotto recipe. You can cook salmon bake & roasted tomatoes risotto using 20 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Salmon bake & Roasted tomatoes risotto:
- You need 2 Salmon fillets
- Take 1 Carrot ,
- Take 1 zucchini
- Provide 1 Lemon
- Provide 1 cherry tomatoes Box of
- Provide 2 Green tomatoes
- Take 1 Garlic head
- Get 1 Onion
- Use Risotto Rice
- Provide White Wine
- Get Olive Oil
- Prepare 1 Bouquet garni
- Provide Bay leaves
- Provide White pepper
- Get Cilantro grains
- Take Parmesan
- Prepare Butter
- Get Chicken stock
- Use Parsley
- Take Balsamic vinegar
Instructions to make Salmon bake & Roasted tomatoes risotto:
- Start by preparing your bouillon: in a big pot, bring to a boil a chicken stock with a bouquet garni, few bay leaves, white pepper and cilantro grains and a bit of salt. Leave it to bubble away.
- In an oven-proof dish: put your tomatoes, half an onion and the garlic head cut in two. Season with salt and pepper, a bit of balsamic vinegar and a good virgin olive oil. Place in the oven for 25 minutes at 180 °C.
- But your salmon in a small cake dish. Cover with carrot and zucchini chopped finely, add salt and pepper, a cup of white wine, a bit of olive oil and the zest of your lemon. Place in the oven with the tomatoes for 15 minutes
- Cook the rest of your onion in olive oil. Once translucid, add your rice and leave it to warm for 30 sec. Add a glass of wine and stir until incorporated. Then add your bouillon once spoon at a time until your risotto is ready. Add grated parmesan at the end with a nub of butter. Season with salt and pepper and add your mashed roasted tomatoes with 6 to 8 garlic cloves and your onion.
- Serve everything with a bit of parsley and dress your salmon with lemon juice/your risotto with a bit more of grated parmesan.
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