with creamy Porcini Mushroom Risotto
4 pieces Monastery Signature Scottish Organic Salmon Fillet
Salamoia Bolognese, Aromatic Herbal Seasoning
Monastery Signature Quattrociocchi Extra Virgin Olive Oil
1 can (830g) Menu Pomodorina, tomato sauce
½ Cooking onion, sliced
3 Garlic cloves, chopped
1 tbsp. La Consentina Oregano, dried
1 tsp. Aurora Sea Salt
½ tsp. Ground Black Pepper
10-12 Sardo Kalamata whole olives
1 pkg. (227g) Alessi Risotto with Porcini Mushrooms
2 tbsp. Martelli Premium White Truffle Oil
Prepare the Risotto as directed on the back of the package. Taking approximately 18 minutes.
Meanwhile, heat a non-stick skillet to medium/high heat with enough olive oil to cover the bottom of the pan. Season the salmon fillets with the Salamoia herbal seasoning. Sear the salmon fillets, top side down for 3-4 minutes and carefully flip and sear the bottom for 3-4 minutes. Remove from the pan to a plate and lightly cover with foil. Set aside.
In the same pan, add a little more oil if necessary and lower the heat to medium/low, add the onions and garlic, sauté until softened stirring often making sure not to burn the garlic. Add the Pomodorina, stirring to mix the onions and garlic together and add the salmon fillets back to the pan with the sauce. Add the olives and dried oregano and let simmer until salmon are cooked through, about 5-6 minutes.
Serve alongside the mushroom risotto with a drizzle of White Truffle Oil and enjoy!
Courtesy of Monastery Bakery