Salmon with Minted Pea Risotto

Serves 4

Ingredients Amount
Unsalted butter, softened 2 sticks
Lemon zest & juice 1
Italian Parsley 1 bunch
Frozen Peas 1 cup
Fresh Mint leaves 1/2 bunch
Vidalia onion, finely chopped 1 small
Risotto rice  1.5 cups
White wine 1/3 cup
Chicken Stock 4 cups
Parmesan cheese, grated 1/2 cup
Salmon Fillets 4
Watercress 1 small bunch

Make the Lemon Butter:
Place 1 stick of  butter, lemon zest, lemon juice, and parsley in a food processor and combine.  Wrap in wax paper and shape into a long cylinder.  Chill until ready to use.


  1.  In a small saucepan, melt 3 Tblsp. of  butter and add the frozen peas.  Cook 2 minutes until defrosted.  Then reserve half of the peas and add 1/2 cup of chicken stock to the remaining peas.
  2. Put the lid back on and bring to a boil.  Add the mint, pour into a blender and puree.  Season with salt & fresh ground black pepper.
  3. In a medium skillet, melt remaining butter and saute onion for 1 minute.  Add the rice and stir to coat the rice with the butter.  Add the white wine and cook until almost fully incorporated.  Begin adding ladles of the chicken stock one at a time – stirring until the rice is cooked (20 minutes).  Add the Parmesan and pea puree.  Taste and season with salt & pepper if needed.
  4. Season the Salmon on both sides with salt & pepper.  Pour a little olive oil in a second medium skillet and heat to high.  Add the salmon, skin side down and cook for 4 minutes.  Flip and cook one additional minute.
  5. Serve on top of the minted pea risotto and garnish with a slice of the lemon butter and a few sprigs of watercress.