Salmon with Beetroot Risotto

Succulent salmon served on a bed of Baxters Beetroot Pickle risotto, which not only tastes delicious but also creates a vibrant and colourful dish.

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Baxters Approved Salmon with Beetroot Risotto image


  1. Open and drain the beetroot. Wash under cold running water to wash off any excess vinegar. Puree the beetroot in a food processor until smooth. Set aside.
  2. In a medium pan heat the oil and sauté the onion and garlic until soft but without colour.
  3. Add the rice and cook for 1 minute then add the wine. Cook on a medium heat until all the wine has been absorbed.
  4. Gradually add the stock a little at a time ensuring that all liquid is absorbed before adding more. This process will take roughly 15-16 minutes.
  5. Meanwhile heat a large non-stick frying pan. When the pan is hot but not smoking add the fish presentation side down and cook on a medium heat for 2-3 minutes. Carefully turn the fish and cook for a further minute then add the butter and the lemon juice cook for a further minute then drain on kitchen towel.
  6. To finish the risotto add enough puree to give a vibrant colour and flavour then add the butter and cheese. Stir well. Season.
  7. Divide the risotto into serving bowls and top with the fish. Serve with steamed green vegetables.

Comments (1)

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  • This is delicious!

    Gillian M