Orange, tomato & almond risotto with salmon

Nutty, citrus-scented risotto meets its match in luscious, tender pan-fried salmon.

Recipe «Orange, tomato & almond risotto with salmon» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml olive oil, 1 large brown onion, halved, thinly sliced, 550g ripe tomatoes, cut into thin wedges, 125ml fresh orange juice, 2 x 250g pkts Sun Rice Risotto Base , 375ml fish stock, 125ml water, 2 x 250g pkts frozen salmon fillets, thawed , 60g almond kernels, halved, 1/3 cup chopped fresh continental parsley.

Ingredients:

• 60ml olive oil 
• 1 large brown onion, halved, thinly sliced 
• 550g ripe tomatoes, cut into thin wedges 
• 125ml fresh orange juice 
• 2 x 250g pkts Sun Rice Risotto Base 
• 375ml fish stock 
• 125ml water 
• 2 x 250g pkts frozen salmon fillets, thawed 
• 60g almond kernels, halved 
• 1/3 cup chopped fresh continental parsley 

Instructions

1. Heat 2 tablespoons of oil in a large, deep frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the tomato and cook, stirring, for 1 minute. Add the orange juice. Cover and cook for 3 minutes or until the tomato softens. Stir in the rice, stock and water. Bring to a simmer. Cook, covered, for 6 minutes or until the rice is tender.
2. Meanwhile, heat the remaining oil in a large heavy-based frying pan over medium-high heat. Add the salmon and cook for 2 minutes each side for medium or until cooked to your liking.
3. Add the almonds and 2 tablespoons of the parsley to the risotto and stir until well combined. Divide the risotto among serving bowls. Top with the salmon. Sprinkle with the remaining parsley to serve.