Needed to use up a few ingredients like the goat cheese & bok choy! Marinated the salmon in extra virgin olive oil, lemon juice, stoneground mustard, and garlic for about 30 min then seared for a few min flesh side down. Flipped to skin side down for just about a minute.
I sautéed very finely diced shallot, leek, and garlic before adding the risotto and deglazing with a splash of white wine. Then plenty of chicken stock! Added my leftover goat cheese, a sprinkle of parm, a pat of butter, and squeeze of lemon right at the end. I did not measure any of this 😂 it was super tasty and I’m glad to start the week by emptying my fridge a little.
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Needed to use up a few ingredients like the goat cheese & bok choy! Marinated the salmon in extra virgin olive oil, lemon juice, stoneground mustard, and garlic for about 30 min then seared for a few min flesh side down. Flipped to skin side down for just about a minute.
I sautéed very finely diced shallot, leek, and garlic before adding the risotto and deglazing with a splash of white wine. Then plenty of chicken stock! Added my leftover goat cheese, a sprinkle of parm, a pat of butter, and squeeze of lemon right at the end. I did not measure any of this 😂 it was super tasty and I’m glad to start the week by emptying my fridge a little.
Yuuuummmy!