Salmon with risotto patties & tarragon sauce

Salmon with risotto patties & tarragon sauce
  • 0:10 Prep
  • 0:55 Cook
  • 4 Servings
  • Advanced

These risotto patties make a delicious side for tender salmon fillets.

Featured in
Risotto recipes, Main recipes


  • 1 x 100g pkt wild rice
  • 500ml (2 cups) Massel chicken style liquid stock
  • 250ml (1 cup) water
  • 20g butter
  • 1 fennel bulb, trimmed, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 220g (1 cup) arborio rice
  • 250ml (1 cup) dry white wine
  • 150g (1 cup) frozen peas, thawed
  • 40g (1/2 cup) finely grated parmesan
  • Salt & freshly ground black pepper
  • 40g (1/4 cup) plain flour
  • 1 tablespoon olive oil
  • 4 (about 150g each, 2cm thick) salmon fillets, skin on
  • 300ml thin cream
  • 2 tablespoons finely chopped fresh tarragon


  • Step 1
    Cook the wild rice in a large saucepan of salted boiling water for 20 minutes or until tender. Drain well.
  • Step 2
    Meanwhile, bring stock and water to the boil in a saucepan. Reduce heat and hold at a gentle simmer. Melt butter in a heavy-based saucepan over medium heat until foaming. Add the fennel and garlic and cook, stirring, for 5 minutes or until fennel softens. Add arborio rice and cook, stirring, for 2 minutes or until grains appear glassy. Add half the wine and cook, stirring constantly, for 2 minutes or until liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of the stock to rice mixture, stirring constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly and allowing all liquid to be absorbed before adding next ladleful. Cook until rice is tender yet firm to the bite and risotto is creamy (this will take about 25 minutes altogether).
  • Step 3
    Add the peas and parmesan and cook, stirring, for 2 minutes or until well combined and hot. Add the wild rice and stir to combine. Taste and season with salt and pepper. Remove from heat and set aside for 30 minutes to cool.
  • Step 4
    Divide risotto into 8 portions. Use wet hands to shape portions into 7cm patties. Place flour in a bowl. Dip patties in flour to coat and shake off any excess.
  • Step 5
    Heat half the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 2 minutes each side or until golden brown and heated through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining oil and patties.
  • Step 6
    Heat the same pan over medium-high heat. Add the salmon and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Set aside for 5 minutes to rest.
  • Step 7
    Meanwhile, place the remaining wine in a saucepan over high heat and bring to the boil. Cook, stirring occasionally, for 2 minutes or until reduced by half. Add cream and cook, stirring, for 2 minutes or until sauce boils and thickens slightly. Remove from heat and stir in tarragon. Taste and season with salt and pepper.
  • Step 8
    Divide the risotto patties and salmon among serving plates. Drizzle with sauce and serve immediately.

  • Low carb
  • Low sugar


  • 4442 kj


  • 57g

    Fat Total

  • 27g

    Saturated Fat

  • 5g


  • 52g


  • 194mg


  • 821.28mg


  • 5g

    Carbs (sugar)

  • 77g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: John Paul Urizar
  • Publication: Australian Good Taste



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