Smooth Salmon Risotto
Indulge in the luxurious flavors of Smooth Salmon Risotto, a creamy and elegant dish combining perfectly seared salmon fillets and velvety Arborio rice infused with dry white wine, Parmesan, and fresh dill. This recipe layers complex flavors with the addition of zesty lemon juice and a touch of heavy cream, while maintaining the comforting texture of classic risotto. The salmon, baked to perfection with a crispy skin, sits atop the rich, buttery rice for a stunning presentation. Ideal for a romantic dinner or an upscale weeknight meal, this restaurant-quality dish is surprisingly achievable in just 50 minutes. With its balance of fresh herbs, savory notes, and rich creaminess, Smooth Salmon Risotto is guaranteed to impress.
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Recipe Information
Ingredients
- 2 pieces (about 6 oz each) Salmon fillet
- 1 cup Arborio rice
- 4 cups Fish or chicken stock
- 0.5 cup Dry white wine
- 2 small, finely chopped Shallots
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cup, freshly grated Parmesan cheese
- 0.25 cup Heavy cream
- 2 tablespoons, finely chopped Fresh dill
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cloves, minced Garlic
Instructions
Preheat the oven to 375°F (190°C).
Pat the salmon fillets dry with paper towels and season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Sear the salmon fillets, skin-side down, for 3-4 minutes until the skin is crispy. Flip and cook for another 2 minutes on the other side.
Transfer the skillet to the oven and bake for 7-9 minutes, or until the salmon is cooked through. Remove from the oven and set aside.
In a medium saucepan, bring the stock to a simmer and keep warm over low heat.
In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the shallots and garlic, cooking for 2-3 minutes until softened.
Add the Arborio rice and stir to coat the grains in the oil and butter. Toast the rice for 2 minutes, stirring frequently.
Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
Add one ladleful of warm stock to the rice and stir until the liquid is absorbed. Continue adding the stock one ladle at a time, stirring frequently, until the rice is creamy and tender (about 20-25 minutes).
Once the risotto is cooked, stir in the remaining butter, Parmesan cheese, heavy cream, dill, and lemon juice. Season with the remaining salt and pepper to taste.
To serve, spoon the risotto onto plates and top with the baked salmon fillets. Garnish with extra dill if desired.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 2.8 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 21.6 mcg | 108% | |
| Calcium | 296 mg | 23% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
