Name: Salmon Risotto with Spring Greens
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 (6 oz.) portions Sockeye Salmon or Coho Salmon; 3 cups fresh spinach; 1 cup peas, fresh or frozen; 4 tablespoons extra-virgin olive oil, divided; 2 tablespoons butter; 1 red onion, diced; 1 ½ cups Arborio rice; 1 cup white wine; 4 to 5 cups vegetable stock; 1 small parmesan rind; 1 cup parmesan cheese, grated; 1 tablespoon parsley, roughly chopped; High-heat cooking oil

A Meditative Dish with Seasonal Flavor

This special salmon risotto recipe heralds in Spring with seasonal flavors — and a rich dose of color, with the addition of a vibrant green pea and spinach puree. The finished dish is delicate in flavor, but gives you the satisfaction of a hearty meal.

It’s a meditative dish to make when you want to wind down after a long week, as you’ll need to practice a little patience as you prepare the risotto. Stirring the rice so that it cooks gradually is the key to getting optimal creamy texture. The addition of the parmesan rind adds a depth of flavor that I adore in dishes like this.

What is arborio rice?

Arborio rice is an Italian short grained rice. Unlike other rices, arborio has the ability to absorb more liquid. While cooking, the rice grains maintain a pleasant chew, but they release some starch as they cook. This results in a creamier, more lush consistency that makes it perfect for risotto.

Already a risotto lover? Try WAC’s recipe for Creamy Dungeness Crab Risotto with Corn and Scallions.

Don’t have arborio or not quite ready to commit to making risotto? Try this WAC Salmon Fried Rice with Garlicky Cucumbers recipe.

About Chef Amanda Elliot:

Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.

Print Recipe

Salmon Risotto with Spring Greens

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

45 minutes

Total time

55 minutes

Yield

2 servings

Ingredients

2 (6 oz.) portions Sockeye Salmon or Coho Salmon
3 cups fresh spinach
1 cup peas, fresh or frozen
4 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
1 red onion, diced
1 ½ cups Arborio rice
1 cup white wine
4 to 5 cups vegetable stock
1 small parmesan rind
1 cup parmesan cheese, grated
1 tablespoon parsley, roughly chopped
High-heat cooking oil

Instructions

1. In a small pot, heat vegetable stock over medium heat, then reduce to a bare simmer and keep on the back burner.

2. Meanwhile, heat a large saucepan with 2 tablespoons oil. Add spinach and peas and saute until spinach has wilted, about 3 minutes. Puree in a blender, then set aside.

3. Wipe out saucepan, then return to stovetop and heat remaining 2 tablespoons oil with butter over medium-high heat. Add red onion, salt and pepper. Sauté until translucent, about 2 to 3 minutes. Reduce heat to medium.

4. Add rice to saucepan. Cook for 1 to 2 minutes until the grains are coated in oil/butter and lightly toasted. Carefully add white wine and parmesan cheese rind. Cook until liquid is fully absorbed.

5. Add a ladle of stock at a time to rice and stir until absorbed. Repeat process until grains have absorbed all of the liquid or until al dente, approximately 20 minutes. If rice is not quite al dente, add more stock or water as needed.

6. When rice is al dente, remove parmesan rind. Stir in spinach-pea puree, parmesan cheese, and parsley. Season to taste with salt and pepper and set aside.

7. Heat a clean skillet over medium-high heat. Meanwhile, pat salmon fillets dry to remove excess moisture. Season with salt and pepper.

8. When skillet is hot, add just enough oil to cover bottom. When oil is sizzling hot, carefully place one salmon fillet skin-side down into skillet and immediately press down onto fillet with a fish spatula to ensure good skin to pan contact. Hold firmly for 15 seconds, then repeat with remaining fillet.

9. Sear each fillet for 3 minutes, or until the salmon releases easily from the skillet with the help of a fish spatula. Carefully flip and allow other side to cook to desired doneness, another 1 to 3 minutes depending on thickness of fillets. Salmon is medium-rare when thickest part registers 120F on an instant read thermometer, or when flaked easily with a fork.

10. Spoon risotto into bowls and top with whole salmon fillets skin-side up to preserve crisp texture of skin, or flake and pile generously onto risotto. Serve immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Salmon Risotto with Spring Greens

A Meditative Dish with Seasonal Flavor

What is arborio rice?

Salmon Risotto with Spring Greens

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