Table of Contents
Delicious and healthy: lemongrass and salmon skewers on fennel risotto
Salmon: Healthy omega-3 supplier
Healthy fats like omega-3 fatty acids should be a regular part of your diet, as they are said to promote heart and brain health and even reduce the risk of certain diseases. Salmon is a good omega-3 supplier that is also delicious. It goes particularly well with our fennel risotto. Enjoy your meal!
60 minutes
light
fish dishes
ingredients
- 1 piece of ginger
- 400 g organic salmon
- 2 tbsp olive oil
- 2 tbsp light soy sauce
- salt
- pepper from the grinder
- 3 shallots
- 350 grams of fennel
- 250 g risotto rice
- 900 ml vegetable broth
- 150 ml dry white wine
- 4 sticks of lemongrass
preparation
- Peel and grate ginger. Rinse the salmon, pat dry and cut into cubes. Mix with 1 tbsp oil, soy sauce and ginger. Spice up. Peel shallots, dice. Wash the fennel, cut into quarters and remove the stalk. Cut the fennel into thin slices.
- Heat the rest of the oil in a saucepan. Sauté the shallots in it with the rice. Add the fennel and sauté briefly. Deglaze with some broth. Gradually stir in the broth and cook the risotto for about 30 minutes. Spice up. Pour in the wine and cook for another 10 minutes.
- Wash lemongrass, cut in half. Put the salmon on it. Grate parmesan. Cut the tarragon into small pieces and add to the risotto with the cheese. taste. Heat a pan, fry skewers (or grill outside) for about 5 minutes. Serve skewers with risotto.
Energy and nutritional information for the recipe
| Pro 100 g | |
|---|---|
| energy | 2,343 kJ 560 kcal |
