Salmon Risotto* Recipe
Crispy skin-on salmon, cilantro risotto, black pepper butter, citrus aioli
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Ingredients
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Ingredients for Salmon Risotto
Method
Cooking Instructions
- 1
Prepare the Citrus Aioli
In a bowl, mix mayonnaise, lemon juice, and lime juice. Stir until well combined and set aside.
- 2
Cook the Risotto
In a saucepan, heat chicken broth over medium heat. In a separate large pan, heat olive oil and 1 tablespoon of butter over medium heat. Add minced shallot and garlic, and sauté until translucent. Stir in Arborio rice and cook for 2 minutes until lightly toasted. Gradually add warm chicken broth, one ladle at a time, stirring constantly until absorbed. Repeat until rice is creamy and al dente, about 18-20 minutes. Stir in chopped cilantro, Parmesan cheese, remaining butter, and season with salt and black pepper.
- 3
Cook the Salmon
While the risotto is cooking, season the salmon fillets with salt and black pepper. Heat a skillet over medium-high heat and add a bit of olive oil. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip the salmon and cook for an additional 3-4 minutes until cooked through.
- 4
