Za’atar Salmon With Preserved Lemon Risotto

Za’atar Salmon With Preserved Lemon Risotto
20 mins+ Marination Time Prep
40 mins until you're eating
Feeds 4
You will need:
  • Salmon

  • 1 tablespoon olive oil
  • 4 teaspoons F. Whitlock and Sons Zesty Za’atar Rub
  • 4 salmon fillets
  • Risotto

  • 1.25L low sodium chicken stock
  • 2 tablespoons butter
  • 1 Tbsp olive oil
  • leek, pale section only, washed, thinly sliced
  • 1 garlic clove, finely chopped
  • 2 cups arborio rice
  • ½ cup white wine
  • 2 tablespoons finely chopped preserved lemon
  • 30g finely grated parmesan
  • Shaved parmesan, to serve
  • To serve

  • 2 tablespoons chopped chives
  • 60g rocket
  • Lemon wedges
Get down to business:
  1. Combine the olive oil and F. Whitlock and Sons Zesty Za’atar Rub. Brush over both sides of the salmon fillets, cover and refrigerate for 20 minutes.
  2. Bring the stock to the boil in a saucepan. Reduce heat to low and hold at a gentle simmer.
  3. Heat the butter and oil in a large, heavy-based saucepan over medium heat. Add the leek and garlic, and cook, stirring frequently, for 4 minutes or until soft but not coloured. Add the rice and stir over medium heat for 2 minutes or until the grains appear slightly glassy.
  4. Add the wine and cook, stirring, for 2 minutes or until almost absorbed. Add a ladleful of the simmering stock and continuously stir with a wooden spoon until completely absorbed. Continue to add the stock, a ladleful at a time, continually stirring and allowing the liquid to be absorbed before adding the next ladleful, for 25-30 minutes or until rice is tender yet firm to the bite and the risotto is creamy.
  5. Remove from heat. Add the preserved lemon. Stir in the grated parmesan and season to taste with salt and pepper.
  6. Meanwhile, heat a little olive oil in a non-stick frying pan over medium heat. Add the salmon fillets and cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
  7. Divide the risotto among serving dishes. Top with shaved parmesan. Add the salmon and garnish with chopped chives. Serve with rocket and lemon wedges.

Made with

Zesty Za’atar Rub

Zesty Za’atar Rub

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