Tasmanian Atlantic Salmon Cutlets with Dijon Lemon Sauce and Mushroom Risotto

4 x 125gr Tasmanian Atlantic salmon cutlets or portions

2 tbsp. Bertolli light olive oil

1 tbsp. Dijon mustard

1 tbsp. butter

1 lemon, juiced

120gr Barilla Risoni #26

20gr butter

1 tbsp. Bertolli light olive oil

1 small onion, finely chopped

200gr mushrooms, wiped over and roughly chopped

½ cup Italian parsley, chopped

• Preheat oven to 200  C.

• Sauté onion in oil and butter for 3-4 minutes over gentle heat.

• Stir in mushrooms and turn up heat. Stir occasionally for 6 minutes.

• Boil pasta in large saucepan of salted water for 11 minutes or until al dente.

• Drain and return to saucepan.

• Stir onion, mushrooms and parsley into pasta. Season with salt and ground black pepper.

• Gently heat butter and oil, pan fry salmon cutlets or portions for 3-4 minutes each side until light brown and cooked through.

• Remove salmon and stir lemon juice and Dijon mustard into frying pan to heat.

• Spoon Risoni onto each plate.

• Top with salmon cutlet or portion and a little Dijon mustard sauce.

• Serves 4.