Jul 13 2026
Restaurants›Meridian Restaurant & Bar›Ora King Salmon Recipe

Ora King Salmon Recipe

Inspired by Meridian Restaurant & Bar
Time1h
Serves2

Squid Ink Risotto, Beurre Blanc.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ora King Salmon

Squid Ink Risotto

Beurre Blanc

Method

Ora King Salmon

  1. 1

    Prepare the Salmon

    Pat the Ora King salmon fillets dry with paper towels. Season both sides with salt and black pepper.

  2. 2

    Sear the Salmon

    Heat olive oil in a non-stick skillet over medium-high heat. Place the salmon fillets in the skillet, skin-side down, and sear for 4-5 minutes until the skin is crispy. Flip the fillets and sear for another 3-4 minutes until cooked to your liking.

  3. 3

    Finish with Lemon Juice

    Remove the salmon from the skillet and drizzle with fresh lemon juice. Set aside while you prepare the risotto.

Squid Ink Risotto

  1. 4

    Sauté Aromatics

    In a large saucepan, melt 2 tablespoons of butter over medium heat. Add finely chopped shallots and minced garlic, and sauté until translucent, about 2-3 minutes.

  2. 5

    Toast the Rice

    Add Arborio rice to the saucepan and toast for 1-2 minutes, stirring frequently until the rice is slightly translucent.

  3. 6

    Deglaze with Wine

    Pour in the dry white wine and stir until it is mostly absorbed by the rice.

  4. 7

    Add Stock Gradually

    Begin adding the chicken or vegetable stock, one cup at a time, stirring frequently, and wait until the liquid is mostly absorbed before adding the next cup. This process will take about 18-20 minutes.

  5. 8

    Incorporate Squid Ink

    Once the risotto is creamy and the rice is al dente, stir in the squid ink, grated Parmesan cheese, and season with salt and black pepper to taste.

  6. 9

    Finish the Risotto

    Remove from heat and stir in the remaining 2 tablespoons of butter for added creaminess. Cover and keep warm until ready to serve.

Beurre Blanc

  1. 10

    Cook Shallots

    In a small saucepan, combine white wine vinegar, dry white wine, and finely chopped shallots. Bring to a boil and let it reduce over medium heat until only a few tablespoons of liquid remain.

  2. 11

    Whisk in Butter

    Remove the saucepan from heat. Gradually whisk in the cold cubed unsalted butter until the sauce is smooth and emulsified. Season with salt and white pepper to taste.

  3. 12

    Keep Warm

    Keep the beurre blanc warm over very low heat until ready to serve. Do not let it boil.

More from Meridian Restaurant & Bar