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Restaurants›Mama Stortini's Restaurant & Bar›Parmesan Risotto Crusted Fresh Salmon* Recipe

Parmesan Risotto Crusted Fresh Salmon* Recipe

Name: Mama Stortini's Restaurant & Bars Parmesan Risotto Crusted Fresh Salmon* Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 fresh salmon fillets (skinless, 6–7 oz each); 3 cups cold cooked risotto (short-grain rice cooked with stock, chilled); 1 cup Parmesan cheese, finely grated; 1 egg, large; 1 tbs all-purpose flour (for dredging); 1 tbs fine dry breadcrumbs (optional, for extra crisp); 1 tsp salt; 0.5 tsp freshly ground black pepper; 2 tbs olive oil (for searing); 1 tbs unsalted butter (for finishing skillet); 4 tbs unsalted butter; 1 shallot, finely minced; 2 tbs fresh lemon juice; 1 tsp lemon zest; 1 tbs white wine (dry) or low-sodium chicken/veg stock; 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbs fresh parsley, finely chopped (optional for garnish); 16 oz seasonal vegetables (e.g., asparagus tips, baby carrots, haricots verts, or broccolini); 1 tbs olive oil; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 lemon wedge (for serving)

Inspired by Mama Stortini's Restaurant & Bar

Time1h

Serves4

crispy parmesan risotto crust, drizzled with lemon butter sauce - served with seasonal vegetables

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Ingredients

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Salmon with Parmesan Risotto Crust

4 fresh salmon fillets (skinless, 6–7 oz each)

3 cups cold cooked risotto (short-grain rice cooked with stock, chilled)

1 cup Parmesan cheese, finely grated

1 egg, large

1 tbs all-purpose flour (for dredging)

1 tbs fine dry breadcrumbs (optional, for extra crisp)

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

2 tbs olive oil (for searing)

1 tbs unsalted butter (for finishing skillet)

Lemon Butter Sauce

4 tbs Unsalted butter

1 shallot, finely minced

2 tbs fresh lemon juice

1 tsp Lemon zest

1 tbs white wine (dry) or low-sodium chicken/veg stock

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tbs fresh parsley, finely chopped (optional for garnish)

Seasonal Vegetables

16 oz seasonal vegetables (e.g., asparagus tips, baby carrots, haricots verts, or broccolini)

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 lemon wedge (for serving)

Method

Salmon with Parmesan Risotto Crust

Prep salmon and risotto

Pat salmon fillets dry with paper towels. Season both sides lightly with 3/4 teaspoon salt and 1/2 teaspoon black pepper (use the portion of salt/pepper called in ingredients). If your risotto is freshly made, spread it on a baking sheet and chill until firm (at least 30 minutes). Cold, slightly tacky risotto holds together better when crusting.

Make crust mixture

In a bowl, combine chilled risotto (3 cups), grated Parmesan (1 cup), 1 large beaten egg, 1 tablespoon fine breadcrumbs (optional) and 1 tablespoon flour. Mix until homogeneous; it should be spreadable but not runny. If too wet, add up to 1 tablespoon more breadcrumbs; if too dry, add a teaspoon of beaten egg or a splash of water.

Coat the salmon

Place the flour (1 tbs) in a shallow dish. Lightly dredge the top (not the bottom) of each salmon fillet in the flour, shaking off excess. Press a portion of the risotto-Parmesan mixture onto the top of each fillet to form an even crust about 1/2 inch thick, covering the top surface. Set crusted fillets on a plate and refrigerate 10–15 minutes to help crust adhere.

Sear and finish in skillet

Heat a large ovenproof skillet over medium-high heat. Add 2 tablespoons olive oil. When shimmering, place salmon fillets crust-side down into the pan and sear 2–3 minutes until golden and crisp. Carefully flip fillets and reduce heat to medium. Add 1 tablespoon unsalted butter to the pan and spoon melting butter over the tops for 30 seconds. Transfer the skillet to a preheated 400°F (200°C) oven and roast 5–7 minutes (depending on thickness) until salmon is cooked to medium (internal temp ~125–130°F / 52–54°C) and crust is set. If you prefer more doneness, roast 1–2 minutes longer.

Rest

Remove salmon from oven and transfer to a warm plate. Tent loosely with foil and rest 3–4 minutes while you finish the sauce and vegetables. This lets juices redistribute and the crust firm up.

Lemon Butter Sauce

While salmon rests, make the sauce in a small saucepan or the same skillet wiped clean. Over medium heat, melt 4 tablespoons unsalted butter. Add the minced shallot and sauté 1–2 minutes until softened and translucent (do not brown). Add 1 tablespoon white wine (or stock) and simmer 30 seconds to reduce slightly. Stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook 30–60 seconds more, then remove from heat. Taste and adjust seasoning. If desired, whisk in 1 tablespoon cold butter off the heat for a silkier finish. Stir in chopped parsley just before serving.

Seasonal Vegetables

Cook vegetables

While salmon is in the oven, toss 16 oz seasonal vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. For tender-crisp vegetables: either roast on a sheet pan at 400°F (200°C) for 10–12 minutes (toss halfway) or blanch in boiling salted water (2–3 minutes for asparagus/haricots verts, 3–5 for baby carrots) then shock in ice water and reheat briefly in a skillet with 1 teaspoon butter until heated through. Vegetables should be bright and tender-crisp.

Finish and plate

Place a portion of vegetables on each plate. Set a salmon fillet atop or beside the vegetables crust-side up. Spoon 1–2 tablespoons lemon butter sauce over each fillet and a light drizzle around the plate. Garnish with a small sprinkle of additional grated Parmesan if desired and a lemon wedge. Serve immediately.