I love to cook and I love to eat good food.  Alas, the fact that I work 9-5 means that I can't do either as much as I would like, and like many I am often stuck at my desk during my lunch "hour".  My solution is to try to bring my lunch to work as much as I can.  This is my collection of recipes, all made quickly the night before (either as lunch or as dinner with leftovers that can be taken in).  Happy eating.

Sunday, 28 June 2009

Samphire and salmon risotto

More samphire! I didn't use up my entire supply in the salad I made, so in it had to go into another marine-themed dish. Why take it out of its natural environment? I'm sure it would perk up pork or beef up beef (sorry), but anything that grows by the ocean would have to be married to fish. It would be a saline match made in heaven.

This particular vegetable would take a particular type of fish: a rich, creamy foil to samphire's snappy saltiness. Luckily, salmon is not only alliterative but is also stocked at my local grocery store. The secret is to add the salmon at the last minute and just barely cook it through so it retains its unctuous texture.

Risotto is one of my favorite dishes. It's simple, easy to make (confession: I don't stand there stirring continuously. Yes, I may be banished from the halls of great risotto-making, but it still tastes pretty good), and is the perfect foil for almost any ingredient you can think of. All you really need is a shallot, some rice, and some wine or stock -- you can even skip the parmesan (though why would you?) -- and it's already a complete dish. But gilding the lily: some fish, some greenery, and a zesting of lemon makes this recipe a big fish in a little pond.

Samphire and salmon risotto

1 small onion or shallot, finely chopped
1 clove garlic, minced
1/2 C. arborio rice
2+ C. vegetable stock
8 oz. salmon fillet, cut into small pieces
Approx. 1/2 - 1 C. samphire
1/4 C. grated parmesan
Lemon (juice and zest)

Saute onion until soft. Add garlic and cook gently for a few minutes, then add rice and cook, stirring, for another few minutes. Start to add warm stock, 1/2 C. at a time, waiting between each addition for the rice to absorb the liquid as it cooks. Stir frequently (or just enough).

When the rice is nearly cooked, stir in the salmon with the final addition of liquid and let it just cook through. Add samphire and parmesan at the end, stirring through, and finish with a sprinkling of lemon zest, a squeeze of lemon juice, and some cracked black pepper.

Serves 2


doggybloggy said...

dreamy - this dish sounds so dreamy

The Duo Dishes said...

Mmm, risotto. What is better than a creamy risotto?

foodcreate said...

Tasty ! This a Tasty meal I love Risotto!

Thanks for sharing your recipe~

Have Wonderful Day~

Mari at Once Upon a Plate said...

I love the colors and texture contrast. It looks delicious! xo~m.

Resh said...

how is it that risotto is so easy to make when Chef Ramsey always yells at his contestants for making "lousy risotto!" LOL that is why i have never attempted it. Hmm i have never heard of Samphire.... i can find it at the local markets? Is it anything like Seaweed?

Cucinista said...

Thanks all for commenting!

Resh, samphire seems to be fairly regional and seasonal. They have it in here in the UK and in France, and I imagine in some coastal areas in the US there must be some growing. It might take a forager to find some, though. It's similar to seaweed in the saltiness, but also wonderfully fresh and crunchy. Think salty cucumber (unless that sounds gross to you). And yes -- I can never understand all the fuss about risotto. It's not that hard. I think Chef Ramsay just likes to yell.

Chef Fresco said...

Thanks for visiting our site! This dish looks delicious! I've never cooked w. samphire!

green ink said...


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