Salmon & Risotto Recipe

Cooking Directions

1. 1

   Prepare the Risotto

   In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add Arborio rice and stir for 1-2 minutes until lightly toasted.

2. 2

   Pour in 1 cup of vegetable broth and stir until absorbed. Continue adding broth, one cup at a time, stirring frequently, until the rice is creamy and al dente (about 18-20 minutes).

3. 3

   In the last 5 minutes of cooking, add sweet peas, halved cherry tomatoes, and grated Parmesan cheese. Stir well and season with salt and black pepper to taste. Remove from heat and set aside.

4. 4

   Cook the Salmon

   While the risotto is cooking, season the salmon fillets with salt, black pepper, and lemon juice.

5. 5

   In a skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the salmon fillets skin-side down and sear for about 4-5 minutes until crispy. Flip and cook for another 3-4 minutes until cooked through.

6. 6

   Prepare the Salad

   Finely slice the fennel and yellow bell pepper. In a bowl, combine fennel, bell pepper, and fresh basil. Drizzle with olive oil, lemon juice, salt, and pepper. Toss to combine.

7. 7

   Assemble the Dish

   Plate the risotto, top with the pan-seared salmon, and serve with the fennel and bell pepper salad on the side. Drizzle yellow pepper coulis around the plate if desired.