Jul 13 2026
Restaurants›Jams Old Market›Salmon Risotto Recipe

Salmon Risotto Recipe

Inspired by Jams Old Market
Time45m
Serves2

8 oz seared salmon, saffron risotto, chipotle butter sauce, broccolini, red pepper

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Ingredients

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For the Salmon

For the Saffron Risotto

For the Chipotle Butter Sauce

For the Vegetables

Method

For the Salmon

  1. 1

    Prepare the Salmon

    Season the salmon fillets with salt and black pepper. Heat olive oil in a skillet over medium-high heat.

  2. 2

    Sear the Salmon

    Place the salmon fillets skin-side down in the skillet. Cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until the salmon is cooked through. Remove from heat and let rest.

For the Saffron Risotto

  1. 3

    Heat the Broth

    In a saucepan, heat the chicken or vegetable broth and add saffron threads. Keep warm over low heat.

  2. 4

    Sauté Aromatics

    In a large pan, melt 2 tablespoons of butter over medium heat. Add chopped shallots and minced garlic, sautéing until translucent.

  3. 5

    Toast the Rice

    Add the Arborio rice to the pan, stirring to coat with the butter and cook for 2-3 minutes until lightly toasted.

  4. 6

    Add White Wine

    Pour in the white wine, stirring until it is mostly absorbed by the rice.

  5. 7

    Add Broth Gradually

    Start adding the warm saffron-infused broth one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth. Continue until the rice is creamy and al dente, about 18-20 minutes.

  6. 8

    Finish the Risotto

    Remove from heat. Stir in grated Parmesan cheese, remaining butter, salt, and black pepper. Adjust seasoning to taste.

For the Chipotle Butter Sauce

  1. 9

    Prepare the Chipotle Butter

    In a small saucepan, melt the butter over low heat. Stir in minced chipotle peppers and lime juice. Season with salt to taste.

For the Vegetables

  1. 10

    Sauté Broccolini and Red Pepper

    In a separate skillet, steam or sauté the broccolini and sliced red bell pepper until tender-crisp, about 5-7 minutes. Season with salt if desired.

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