Crispy Skin Salmon with Baked Leek and Spinach Risotto


  1. Preheat oven to 180°C (or 160°C fan-forced).
  2. Slice the white part of the leek lengthways into sixths and finely chop. Finely chop onion. Crush garlic. Grate zest from lemon skin and cut lemon into 6 wedges. Finely grate the Grana Padano cheese. Defrost spinach, then drain and squeeze out any excess water.
  3. Heat 2 tablespoons of olive oil and 30g of butter in a large flame and oven-proof casserole dish with a lid, or large saucepan. Add onion and leek and cook for 5 minutes over medium-low heat until softened. Add lemon zest and garlic and cook, stirring for 1 minute or until fragrant. Add rice and stir to coat. Crumble in
    stock cubes and add boiling water. Season with salt and pepper and bring to the boil. Cover with a tight-fitting lid and bake in oven for 35 minutes or until the rice
    is cooked.
  4. Remove risotto from oven and squeeze in juice from 2 of the lemon wedges.
    Stir through the remaining butter and ½ cup of the grated cheese. Season
    with pepper.
  5. Remove half the risotto at this stage and reserve for Friday’s recipe.
  6. Warm spinach in a small saucepan over low heat for 2-3 minutes. Fold the warm spinach into the remaining risotto. Add a little boiling water if necessary, to keep the risotto moist.
  7. Heat a large non-stick frying pan over medium-high heat. Sprinkle the salmon with salt and cook skin side down for 3 minutes or until skin is crispy. Cook for another minute on each side or until cooked to your liking.
  8. Serve the risotto in warm shallow dishes, topped with the salmon and lemon wedges. Serve with remaining cheese in a bowl for people to help themselves.

TIP: Garnish with fresh basil leaves.