Ingredients

• 4 cooked salmon fillets
•  300g arborio rice
•  1l vegetable stock
•  2 onions, chopped
•  4 garlic cloves, chopped
•  150g baby spinach
•  2 tsp dill
•  2 tbsp cream cheese
•  2 pinch salt and pepper
•  4 pinches chives to garnish
•  1 tsp oil
•  2 tbsp lemon juice

Methods

Salmon prep:

1. Pour 500ml water into a frying pan and bring to the boil, lower heat to a gentle simmer. 

2. Add your salmon, skin side down ,and simmer for 5-6 mins. Make sure it's just gently simmering. The water should only cover 1/4 of the fish. It should be changing colour from pink to opaque.

3. Put the lid on your pan and turn the heat off. It will continue to cook in the heat within the pan and be pale in colour.

4. After 4-5 minutes, gently remove from the pan with a flat turner and place on kitchen roll. Pat dry.

5. Remove the skin.

6. The salmon should flake away easily.

Risotto:

1. Heat the oil in a pan and add the onion. Fry till soft and translucent but not coloured -about 3-4 mins.

2. Add the garlic and stir through.

3. Add the dry rice and dill. Stir to incorporate all the flavours.

4. Pour in the hot stock and lower the heat to a gentle simmer. Put the lid on and leave to cook for around 20 mins or until all the stock has been absorbed.

5. Add the spinach and stir through.

6. Add the cream cheese and flake the salmon onto the rice, stir gently to blend the cream cheese and warm the salmon.

7. Season with salt and pepper, sprinkle over the lemon juice, and garnish with chives.