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Tasmanian Atlantic Salmon Cutlets with Dijon Lemon Sauce and Mushroom Risotto PDF Print E-mail

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.

 
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