Pan Fried Regal Salmon Filet on Roast Tomato and Caper Risotto

Ingredients (Serves 2)
500g Skin on, Bone out fresh King Salmon
100g Green Beans

Risotto
1 Cup Aribrio Rice
½ Onion finely chopped
2 cloves crushed Garlic
1 Tbsp Butter
1 Tbsp Olive Oil
500mls Chicken Stock
100g Parmesan Cheese
½ Cup fried Capers
4 Roast Tomatoes

Salsa Verde
1 Cup firmly packed Rocket Leaves
1 Cup firmly packed Coriander Leaves
2 Large Gherkins
¼ Cup Capers
¼ Cup Sundried Tomatoes
2 cloves Garlic
50 g grated Parmesan
Juice of 1 Lime
½ Cup Olive Oil
10g Wholegrain Mustard

Beurre Blanc
½ Cup White Wine
1 clove crushed Garlic
½ Cup Cream
½ Cup diced Butter
Juice of 1 Lime
Pinch of Saffron

Method
Risotto
Sweat of onions and garlic, add Ariboro Rice and slightly colour. Add 1/3 chicken stock and reduce, add another 1/3 chicken stock constantly stirring. Add the roasted tomatoes, capers and rest of the chicken stock.

Should take 15 minutes for rice to cook. Finish with the parmesan cheese and season with salt and pepper.

Salsa Verde
Roughly chop all ingredients and mix with the olive oil and parmesan cheese. Season with salt and pepper and set aside

Beurre Blanc
In a small pot add the wine and garlic. Reduce by half then add the cream. “Don’t bring to the boil” Add butter slowly and whisk in, add the lime juice and finally the saffron. Season with salt and pepper.
Sauce should coat the back of a spoon

In a hot pan sear the Salmon fillet  (flesh side down) in olive oil until golden brown.
Turn sown heat and flip the Salmon. Cook skin side down for 4 minutes coating the Salmon with the olive oil every 30 seconds or so.

Steam Green Beans then coat in melted butter, salt and pepper.

Assembly
Put the Beurre Blanc covering the bottom of a plate, add the risotto to the middle of the plate, and place green beans atop risotto. Put the Salmon on top of the beans then finally the salsa verde, finish with cracked pepper and juice of a lime.

Bon Appetite