Crispy-skinned Salmon with Lemon and Herb Risotto

The saline, yet rich taste of salmon is a very nice pairing for all rosés, but immediately came to mind as a fantastic pairing for our La Réserve Rosé as it mirrors some of the key aromas and flavours of this limited edition wine. Please ensure you source your salmon as sustainably as possible for this crispy salmon risotto recipe and choose organic if farmed.  

Ingredients (4 Servings)

  • 4 organic salmon fillets (with skin on)
  • 240g of risotto rice 
  • 2 lemons 
  • 1 garlic clove
  • 2 shallots 
  • Thyme and oregano (or other garden herbs), finely chopped
  • 600 ml of vegetable stock 


Ensure that any scales are removed from the skin by scraping over with a sharp knife. Wash the salmon and pat completely dry.  Rub the skin with Olive oil and salt, set aside.  

Chop up the shallots and garlic and add to a medium heat pan with some olive oil and fry gently.  Rinse the Risotto rice and add to the pan. Give it a few minutes while turning it over to absorb the lovely flavours.  De-glaze the pan with a bit of white or rosé wine if you have some handy, before adding the stock to the rice progressively whilst stirring.  

Follow the cooking instructions on your rice packet, but you want to make sure the outside of the Risotto is creamy and the inside still slightly firm. Once you have this consistency turn off the heat and add a squeeze of lemon juice and plenty of zest.  Add a chunk of butter or olive oil alongside the herbs, give it a gently stir to integrate the flavours and adjust salt and pepper. Put a lid on the pan to keep the risotto warm. 

Fry the salmon skin down on a hot skillet until crispy and finish it off by turning it over carefully towards the end.  

Plate up the risotto and carefully place the slice of salmon in top. Garnish with a quarter of lemon and serve immediately. 

‘Piece de Resistance’

Any green vegetable will make a nice companion to this crispy salmon and risotto recipe, we roasted some zucchini for the side.  

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