Our Favourite Recipes
Coriander Salmon with Pea Risotto

Coriander Salmon with Pea Risotto

This superb risotto recipe has to be tried to be believed. Served with baked salmon fillets topped with our zesty Sacla’ Coriander Pesto, there is a beautiful contrast between the fragrant fish and the creamy rice.
Profile Serves: 4
Icon/Time On the table in: 40 mins
Gluten Free
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Buon Appetito



  1. Preheat oven to its hottest setting 
  2. Heat the butter and oil in a saucepan and add the shallots
  3. Soften for 5 minutes over a medium heat, then add the rice
  4. Coat rice well in the butter and oil and fry for a further minute
  5. Turn up the heat, add the wine and let it bubble until it has almost evaporated
  6. Add the stock a ladleful at a time, over a medium heat, stirring constantly and waiting until each ladle has been absorbed before adding the next
  7. When the rice is tender, add the frozen peas and half the Parmesan, and continue to stir for a couple of minutes
  8. Stir in Sacla’ Fresh Coriander Pesto and a knob of butter, cover and leave to stand
  9. Top each salmon fillet with 1 tsp Fresh Coriander Pesto, place on an oiled baking sheet and bake for 5-8 minutes
  10. Serve with the risotto and top with pea shoots
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