Panko and pistachio crusted salmon with creamy lemon asparagus risotto
recipes Panko and pistachio crusted salmon with creamy lemon asparagus risotto 2024-03-08 Ingredients For the salmon 2 small fillet salmon 2 tbsp panko crumbs
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Cooking tools:
- Microplane
- Citrus press
- Fish spatula
- Skillet
- Oven
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Ladle
- Measuring spoon
- Measuring cup
- Serving bowl
- Spoon
- Spatula
Ingredients
- 2 small fillet salmon
- 2 tbsp panko crumbs
- 2 tbsp crushed pistachios
- 1 tbsp chopped fresh dill
- 2 tbsp dijon mustard (Maille)
- 1 tbsp olive oil
- ½ onion,finely chopped
- 1 clove garlic, chopped
- 1 knob butter
- 200g Arborio rice (Eurico)
- Splash white wine
- Salt
- pepper
- 600ml vegetable stock (Knorr)
- 4 stems frozen asparagus, defrosted and sliced (Orogel)
- 100ml single cream (Elmlea)
- Juice and zest ½ lemon
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