For us, this is the perfect quarantine meal because I almost always have salmon in my freezer and risotto in my pantry. I buy frozen sockeye salmon because I feel that is the closest thing I can get to fresh salmon living here in Pittsburgh. Actually, all fresh salmon around here as been frozen, so I’d rather keep it frozen (in it’s freshest state) as long as possible and defrost it just before I am ready to use it. Sockeye salmon is also only wild caught (it can not be farmed) and it also very sustainable. It has a deeper red color and a little more of a stronger flavor, but it also has more healthy Omega-3s and antioxidants than the lighter salmon varieties.
I make risotto often because you can easily switch it up depending on what you add to it. It’s a great way to use up vegetables in your fridge. In this recipe, I used I had on hand - leftover mushrooms and asparagus that I needed to use up soon. However you can check out my Spicy Sausage Risotto and my Butternut Squash Risotto just to see how versatile it is.
Ingredients
For the Salmon:
2/3 cup panko breadcrumbs
2 tablespoons fresh parsley, minced
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
4 (6- to 8-ounce) salmon fillets, skin on
2 tablespoons Dijon mustard
Lemon wedges, for serving
For the Risotto:
4 cups of chicken stock
1 tablespoon of butter
1 tablespoon of olive oil
1 large shallot, diced
8 oz. of crimini mushrooms, sliced
kosher salt and freshly ground black pepper
1 cup of arborio rice
1/2 cup dry white wine (optional)
1 bunch of fresh asparagus, cut into 1 inch pieces
zest and juice of one lemon
1 tablespoon fresh parsley, minced
1/2 cup freshly grated Parmigiano-Reggiano
Directions
For the Salmon
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
In a small bowl, mix together the panko, parsley, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet.
Place the salmon on the sheet pan and bake for 10-12 minutes, depending on thickness of salon and desired doneness. Serve the salmon with lemon wedges.
For the Risotto
In a medium saucepan, heat the chicken stock just to a simmer and keep warm. Meanwhile in a large saucepan or dutch over, heat the butter and olive oil over medium heat. Add the shallots and mushrooms and sauté for about 5 minutes. Season with salt and pepper to taste
Add the rice to the pan and cook for one minute, stirring to coat the rice with the oil. This helps the risotto from becoming sticky. Add the wine and stir until all of the liquid has been absorbed by the rice. Then add enough of the warm chicken stock to just cover the rice. Stir often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. Repeat until all of the liquid is added, adding the asparagus along with the last ladleful of stock. Stir for about 5 more minutes, for a total of about 20-25 minutes.
When all the liquid is absorbed, remove from heat and stir in the lemon juice, zest, parsley and Parmigiano-Reggiano. If needed, season with taste with more salt and pepper. Serve immediately.