Grilled Salmon Recipe
zesty garlic serrano, creamy risotto, seasonal vegetable
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Ingredients
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For the Grilled Salmon
For the Creamy Risotto
For the Seasonal Vegetables
Method
For the Grilled Salmon
- 1
Prepare the Marinade
In a small bowl, combine minced garlic, finely chopped serrano peppers, olive oil, lemon juice, salt, and black pepper. Mix well.
- 2
Marinate the Salmon
Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and let marinate in the refrigerator for at least 30 minutes.
- 3
For the Creamy Risotto
- 4
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
- 5
- 6
Cook the Risotto
Add the Arborio rice to the pan, stirring continuously for about 2 minutes. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is al dente and creamy, about 18-20 minutes.
- 7
Finish the Risotto
Stir in the grated Parmesan cheese, salt, black pepper, and chopped parsley. Mix well and remove from heat.
For the Seasonal Vegetables
- 8
Prepare the Vegetables
In a mixing bowl, toss the sliced zucchini and bell pepper with olive oil, salt, and black pepper.
- 9
Grill the Vegetables
Place the vegetables on the grill alongside the salmon for the last 5-7 minutes of cooking, turning occasionally until they are tender and slightly charred.