Coriander Salmon Traybake Risotto
Ingredients
1 onion
2 garlic cloves
2 red peppers
1 yellow pepper
Rapeseed oil, for cooking
Salt & freshly ground black pepper to taste
½ jar Sacla' Fresh Coriander & Chilli Pesto
250g risotto rice
850ml chicken stock, or vegetable stock
200g tenderstem broccoli
4 salmon fillets, 120g each
1 chilli
1 handful fresh coriander
Method
1. Preheat the oven to 200°C/180°C fan
2. Trim, peel and finely chop the onion. Peel and grate or crush the garlic. Halve the peppers, scoop out the seeds and white pith, and roughly chop them
3. Set an ovenproof, shallow casserole dish on a medium heat and lightly coat the base with rapeseed oil. Add the onion and season with salt and pepper. Fry, stirring often, for 5-6 minutes or till the onion is soft and glossy. Stir in the garlic and fry, stirring often, for 2 minutes or till the pan is fragrant
4. Add the chopped peppers to the pan with the coriander pesto. Stir to lightly coat, then add the rice and stir to mix. Pour in the hot stock. Place the lid on the casserole dish or cover it with foil. Slide into the oven and bake for 30 minutes
5. While the rice bakes, trim the tenderstem broccoli and chop it into bite-sized chunks. Season the salmon fillets with salt and pepper. After 30 minutes, take the rice out of the oven and remove the lid. Add the broccoli and gently stir to mix. Place the salmon fillets on top of the rice. Return the dish to the oven, without the lid, and bake for a further 8–10 minutes. The salmon should be cooked through and the rice tender.
6. Finely slice the chilli. You can halve it and scrape out the seeds and white pith for less heat. Top the salmon and rice with a generous handful of coriander leaves and the sliced chilli to garnish. Serve straight away
