Salmon* Recipe

Cooking Directions

1. 1

   Prepare the Risotto

   In a medium saucepan, heat the chicken or vegetable broth and keep it warm on low heat. In a separate large saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened.

2. 2

   Add the Arborio rice to the saucepan and toast it for about 2 minutes, stirring frequently. Gradually add the warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more broth. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.

3. 3

   Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper. Cover and set aside.

4. 4

   Cook the Salmon

   Season the salmon fillets with salt and black pepper on both sides. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the salmon fillets skin-side down and sear for 4-5 minutes until crispy. Flip the fillets and cook for another 3-4 minutes, or until cooked to your liking.

5. 5

   Prepare the Seasonal Vegetables

   In a separate pan, sauté the seasonal vegetables in a little olive oil until tender, about 5-7 minutes. Season with salt and pepper.

6. 6

   Make the Lemon Butter Beurre Blanc

   In a small saucepan, combine the white wine and lemon juice. Bring to a simmer and reduce until it thickens slightly. Remove from heat and whisk in the remaining 1 tablespoon of butter until emulsified. Season with salt to taste.

7. 7

   Plate the Dish

   To serve, place a generous scoop of Parmesan risotto on each plate, top with a seared salmon fillet, arrange the seasonal vegetables beside it, and drizzle the lemon butter beurre blanc over the salmon and risotto.