Orange Salmon with Leek Risotto

Ingredients

• 400 g Salmon fillet
• Salt
• Pepper
• 2 EL rapeseed oil
• 20 g mustard (1 EL)
• 2 organic oranges
• 400 g leeks (2 stalks)
• 130 g risotto rice
• 400 ml classic vegetable broth

Instructions

1. 1.

   Rinse the salmon fillet, pat dry and season with salt and pepper.

2. 2.

   Grease a large baking dish (29x30 cm) with 1 EL oil. Place the salmon fillet in it and brush with mustard.

3. 3.

   Wash one orange, dry rub it, cut 2–3 slices to set aside; peel the rest of the orange and slice into about 5 mm thick rounds.

4. 4.

   Distribute the peeled orange slices over the salmon fillet and bake in a preheated oven at 180 °C (convection: 160 °C, gas: level 2–3) on the middle rack for about 20 minutes.

5. 5.

   Meanwhile clean, wash and cut the leeks into fine rings. Heat the remaining oil in a wide pot and sauté the leeks over medium heat for 5 minutes.

6. 6.

   Add the rice and stir briefly to toast it. Pour in the vegetable broth and simmer gently in an uncovered pot for about 15 minutes, stirring frequently.

7. 7.

   During this time wash, dry rub another orange, grate its zest finely; halve the orange and squeeze out the juice.

8. 8.

   Fold the orange zest and juice into the risotto. Season with salt and pepper. Warm briefly again and serve with the orange salmon.