Chef’s Specialties Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides and the skin with kosher salt and freshly ground black pepper. Let sit at room temperature for 10 minutes while you preheat the pan and prepare other components.

Make lemon-herb butter

In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Stir in minced garlic and cook gently for 30–45 seconds until fragrant (do not brown). Remove from heat and whisk in lemon zest, lemon juice, chopped parsley and dill. Keep warm.

Sear salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering. Place salmon fillets skin-side down and press gently for 10 seconds to ensure even contact. Cook skin-side down for 4–5 minutes until skin is crisp and golden. Flip carefully and cook 1.5–2 minutes more for medium (internal temp ~125–130°F / 52–54°C). Remove from pan and rest for 2 minutes. Spoon some warm lemon-herb butter over each fillet before plating.

Warm the stock

Place the stock in a saucepan and keep it warm over low heat (just below simmer).

Sauté aromatics

In a heavy-bottomed saucepan, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add the diced onion and cook, stirring, until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds more.

Toast rice and deglaze

Add arborio rice to the pan and stir to coat the grains with the butter and oil; cook 1–2 minutes until edges look translucent. Pour in the white wine and stir until mostly absorbed.

Cook risotto

Add 1/2 cup of the warm stock and stir constantly until almost absorbed. Continue adding stock 1/2 cup at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more; this should take about 18–22 minutes total. Taste for doneness — rice should be creamy with a slight bite (al dente). Stir in grated Parmesan, fresh thyme, remaining 2 tablespoons butter, salt and pepper. Adjust seasoning as needed and keep warm.

Prepare vegetables

Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss broccolini and baby carrots with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a single layer.

Roast

Roast for 12–16 minutes, turning once halfway through, until vegetables are tender and edges are caramelized. Remove from oven and squeeze lemon wedges over vegetables before serving.

To serve, spoon a portion of risotto onto each plate, place a roasted vegetable bed beside it, and top with a seared salmon fillet. Drizzle remaining lemon-herb butter over the salmon and risotto. Scatter microgreens or baby arugula around the plate, drizzle with 1 teaspoon extra-virgin olive oil and finish with a pinch of flaky sea salt if desired. Serve immediately.