Hand Cut Canadian Salmon Recipe

Season the Salmon

In a bowl, combine olive oil, salt, black pepper, and lemon juice. Rub this mixture over the salmon fillets, ensuring they are well-coated.

Cook the Salmon

Heat a grill or skillet over medium-high heat. Cook the salmon fillets for 4-5 minutes on each side, or until they are cooked through and have a nice sear. Remove from heat and set aside.

Sauté the Aromatics

In a large saucepan, melt butter over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3-4 minutes.

Toast the Rice

Add the Arborio rice to the saucepan and toast it for about 2 minutes, stirring frequently until the rice becomes slightly translucent.

Add the Broth Gradually

Pour in one cup of the broth and stir continuously until most of the liquid is absorbed. Continue adding broth, one cup at a time, stirring, until the rice is creamy and al dente, about 18-20 minutes.

Finish the Risotto

Stir in the grated Parmesan cheese, salt, and black pepper. Keep warm until ready to serve.

Roast the Asparagus

Preheat your oven to 400°F (200°C). Toss the trimmed asparagus with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 10-12 minutes until tender.

Simmer the Ingredients

In a small saucepan, combine the white wine, lemon juice, salt, and black pepper. Bring to a simmer over medium heat and reduce by half.

Finish the Sauce

Remove from heat and whisk in the butter until melted and the sauce is smooth.

Combine Ingredients

In a bowl, mix together the roasted red bell peppers, balsamic vinegar, olive oil, salt, and black pepper. Stir until well combined.