Mushroom Risotto, Grilled Asparagus, Porcini Marsala Sauce & Fried Coppa Ham

In a food processor, combine fresh basil leaves, pine nuts, grated Parmesan cheese, minced garlic, and a pinch of salt. Blend while slowly drizzling in olive oil until a thick, smooth paste is formed. Set aside.

Prepare the Basil Pesto

Season Wild Alaskan Sockeye Salmon fillets with salt and pepper. Brush the tops with the prepared basil pesto. Heat a grill to medium-high heat. Grill salmon fillets skin-side down for about 4–5 minutes, then flip and cook for another 3–4 minutes until just cooked through and lightly charred.

Grill the Salmon

In a large skillet, melt butter over medium heat. Add sliced cremini and/or button mushrooms and cook until browned and tender. Remove and set aside.

Sauté Mushrooms

In a saucepan, heat chicken or vegetable stock and keep warm. In a separate large pan, cook minced shallots in butter or olive oil until translucent. Stir in Arborio rice and cook until edges are translucent.

Prepare Risotto Base

Begin adding warm stock one ladle at a time, stirring frequently and letting the stock absorb before adding more. Continue this process for about 20–25 minutes until the rice is creamy and al dente.

Cook the Risotto

Stir in the cooked mushrooms, grated Parmesan cheese, a knob of butter, salt, and pepper. Mix until creamy and well combined.

Finish the Risotto

Trim tough ends from fresh asparagus spears. Toss with olive oil, salt, and pepper. Grill on medium-high heat for 3–4 minutes until slightly charred and tender. Remove from heat and set aside.

Soak dried porcini mushrooms in hot water for 20 minutes. Drain and reserve liquid. Chop the mushrooms finely. In a saucepan, sauté minced garlic and shallots in butter until fragrant. Add chopped porcini mushrooms and cook for 2–3 minutes. Pour in Marsala wine and reserved soaking liquid, reduce by half, then add heavy cream and simmer until sauce is thickened. Season with salt and pepper.

Slice Coppa ham thinly. Heat a skillet over medium heat. Add ham slices and cook for 1–2 minutes per side until crispy. Remove and drain on paper towels.

Spoon mushroom risotto onto the center of each plate. Top with a piece of grilled pesto salmon. Arrange grilled asparagus alongside. Drizzle porcini Marsala sauce around the plate. Top the salmon with a crisp piece of fried Coppa ham. Serve immediately.

basil pesto grilled wild alaskan sockeye salmon

Recipe information

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