Lemony Asparagus Risotto with Steamed Salmon

One of the amazing benefits of a CombiSteam oven is being able to cook on multiple levels at the same time and create an entire meal in one place in an incredibly simple way.

This recipe takes that concept and raises it to dinner party heights! Having said that there is no reason that you can't enjoy a royal feast in your palace any night, when it's this simple.

Here, we are using just Steam so we'll have softness and moisture in all aspects of the dish. The risotto is absolutely no stir once you get all the ingredients together in the cooking dish, which also doubles as the serving dish (bonus points!). The salmon here is slightly pink in the middle (you can increase it's cooking time once you have taken out the other elements if you like it more well done) and given that we're steaming we don't want the skin as it will be slippery and not particularly appetising.

Whilst you are cooking three elements, the preparation is embarrassingly simple. There is, however, absolutely no need to share that with your fellow diners. Feel free to wipe a little faux sweat from your brow, when you're serving up, just for effect!

This meals is impressive to the eye and the tastebuds yet easy, nutritious and simple. Fancy that!

serves 8

Ingredients:

8 skinless salmon fillets (around 150g each)
extra virgin olive oil
¼ tsp fennel seeds*
S&P
1 lemon (zested and juiced)
2 bunches medium thick asparagus (ends trimmed)
4 spring onions (finely sliced)
1 small fennel bulb (finely diced)*
1 clove garlic (crushed)
400g arborio rice
1L fish or vegetable stock
50ml white wine (optional)
50g butter
2 heaped tbs creme fraiche (or cream or sour cream)
2 tbs freshly chopped dill (or use the fronds/leaves from the fennel bulb if you have them)*

Method:

Place the garlic, spring onions, diced fennel, a good pinch of S&P and around 1 tbs of olive oil into a large shallow serving dish. Add to the CombiSteam and select Hot Air+Steaming/Combination Function, setting the temperature to 180°C.* Allow to "sauté" for around 8 minutes (or until your CombiSteam reaches the set temperature and cooks for a couple of extra minutes - the veggies should be softened but not overly browned).
Remove the dish and leave the door open to cool your CombiSteam.*
Add the wine and stir to combine. Add the rice and stir to coat in the juices and the mixture. Add the stock and press down any rice grains to ensure they are all covered in the liquid.
When your CombiSteam is cool (you may be able to check the temp on the oven display - it should be 50°C or less) return the dish to the top or second top shelf. Select Steam and set the temperature to 100°C or 100%. Set the cooking duration to 38 minutes. Set a reminder bell for 30 minutes.
Meanwhile lay the asparagus spears onto a tray. Season with a little S&P. Squeeze over the lemon juice and a drizzle of olive oil. Set aside.
Place the salmon fillets onto a tray lined with baking paper. Crush the fennel seeds in a mortar and pestle or by pressing down with the side of a knife. Sprinkle the crushed fennel on top the salmon, sprinkle over the lemon zest and some S&P. Set aside.
When the reminder bell rings reduce the CombiSteam temperature to 80°C or 80%. Add the salmon and the asparagus.
At the end of the 38 minutes cooking duration remove all the items from the CombiSteam. Set the asparagus and salmon aside.
Stir the butter and creme fraiche through the risotto. Taste for seasoning and add some S&P if needed. Sprinkle with the dill.
Serve a "pile" of risotto topped with a piece of salmon and some asparagus spears immediately.

*if you don't like the flavour of fennel (but make sure you try it before you decide) you could swap the fennel seeds to cumin seeds and the diced fennel to diced celery. I would then use fresh coriander or basil instead of the dill.

*in some CombiSteam ovens (V-ZUG & Wolf) you can leave the door open and select the Hot Air function set to 30°C to help cool it quickly by blowing out the heat.

When asparagus is out of season, don't buy imported stuff, just use some broccolini or even throw some frozen peas, in on top the risotto, instead.

It's another royally Steamy wonder (I said Steamy not Stevie!). I know you'll enjoy the fresh flavours. I will imagine that you are dutifully dropping to one knee in thanks right about now.

Happy CombiSteaming!

Yours in the kitchen,

The CSQ. x