Salmon with risotto and GRECO feta

Ingredients for 4 persons:

4 portions (approx. 800 g) salmon steak
Juice of 2 lemons
200 g GRECO Feta
250 g risotto rice
1 onion, diced
2 tbsp butter
200 g green beans, fresh
700 ml vegetable broth
150 g peas, frozen or fresh
Oregano, chopped
Parsley, chopped


Slowly melt the button in a pot over low heat, then sauté risotto rice and diced onions. Wash the beans and cut them in halves, then add them to the risotto and deglaze with vegetable broth. Boil for 10 minutes. Add additional broth as needed.

Mix in the peas and cook for another 5 minutes. As soon as the risotto has the desired texture, fold in the GRECO Feta, the herbs and the pepper.

Before frying, wash the salmon steaks and pat dry, them baste with lemon juice. Basted with lemon juice the salmon remains firm when frying, and in addition it is more flavourful. Heat oil in a pan. Fry salmon in the pan at medium heat 3-5 minutes on each side, depending on the thickness of the steaks. Wait until a crust has formed on the underside before turning the salmon. Season salmon with salt and pepper.