Grilled Salmon Recipe

Marinate salmon

Pat salmon fillets dry with paper towels. In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, chopped dill, 1 tsp salt and 1 tsp black pepper. Brush or spoon the marinade over both sides of the fillets (skin side too). Let rest 10–15 minutes at room temperature (or up to 30 minutes in fridge).

Preheat grill

Preheat an outdoor grill or indoor grill pan to medium-high (about 400°F / 200°C). Oil the grates or the pan lightly to prevent sticking.

Grill salmon

Place salmon on the hot grill skin-side down. Grill covered for 4–6 minutes, until the edges look cooked and you can easily release the fish. Flip carefully and grill 2–4 minutes more, until internal temperature reaches 125–135°F for medium (or to desired doneness). Remove and let rest 3 minutes before serving.

Prepare stock and aromatics

Keep the 4 cups of stock warm in a saucepan over low heat. In a wide heavy-bottomed skillet or Dutch oven heat 1 tbs olive oil and 2 tbs butter over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Toast rice and deglaze

Add 1.5 cups arborio rice to the pot and stir to coat for 1–2 minutes until rice is glossy and slightly translucent at the edges. Pour in 1/2 cup dry white wine (if using) and stir until mostly absorbed.

Cook risotto

Add 1/2 cup of the hot stock and stir until absorbed. Continue adding stock, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. After about 15 minutes, when rice is creamy but still slightly al dente, stir in 1 cup crushed tomatoes. Continue cooking and adding remaining stock as needed (total time 18–22 minutes).

Finish risotto

When rice is tender and creamy (but not mushy), remove from heat. Stir in 1/2 cup grated Parmesan, 2 tbs chopped basil, 1/2 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Keep covered and warm until plating.

Blanch beans (optional step for bright color)

Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch 2–3 minutes until bright green and just tender. Prepare an ice bath. Drain beans and plunge into the ice bath to stop cooking. Drain and pat dry. (If skipping blanch, proceed to sautée directly.)

Sauté beans

In a skillet heat 1 tbs olive oil over medium-high. Add thinly sliced shallot and cook 1–2 minutes until fragrant. Add the drained green beans and toss 3–4 minutes until heated through and slightly blistered. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon zest. Toss and remove from heat.

Reduce vinegar

In a small saucepan combine 3/4 cup balsamic vinegar and 1 tbs brown sugar (or honey) and 1/8 tsp salt. Bring to a gentle boil, then reduce heat to low and simmer, stirring occasionally, until mixture reduces by about half and coats the back of a spoon — 8–12 minutes. Watch carefully to avoid burning.

Cool glaze

Remove from heat and let the glaze cool slightly; it will thicken as it cools. If it becomes too thick, stir in a teaspoon of warm water to loosen before serving.

Spoon a generous portion of tomato risotto onto each plate. Top or place a grilled salmon fillet alongside. Arrange a serving of green beans. Drizzle 1–2 tbs balsamic glaze over the salmon and a little over the risotto if desired. Garnish with extra chopped basil or dill and a lemon wedge. Serve immediately.