Spring Risotto with Panko-Crusted Salmon

Ingredients

• 2 salmon fillets (5–6 oz each)
• 1 tbsp Dijon mustard (For brushing the salmon)
• 0.75 tbsp brown sugar (Optional; use according to desired sweetness)
• 0.5 tsp smoked paprika
• 0.5 tsp Aleppo pepper (Optional)
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp cayenne pepper
• 0.25 cup panko breadcrumbs
• 1 lemon lemon zest (Zest of ½ lemon for the topping and ½ lemon for the risotto; optional in the topping)
• 2 tbsp fresh herbs (Chopped parsley, chives, or dill)
• 1.5 tbsp butter for topping (Melted; olive oil may be substituted)
• 1 clove garlic (Optional; finely grated or minced for the panko topping)
• 1 tbsp olive oil (For sautéing the leeks)
• 3 tbsp butter for risotto (Divided; use 2–4 tablespoons to taste)
• 2 leeks (White and light-green parts only, thinly sliced)
• 3 cloves garlic (Minced; adjust to taste)
• 1 cup arborio rice
• 0.5 cup dry white wine (Such as Sauvignon Blanc or Pinot Grigio)
• 5 cup vegetable or chicken broth (Keep warm; start with 4 cups and add more as needed)
• 1 cup frozen peas (Or to taste)
• 0.5 cup Parmesan cheese (Freshly grated)
• 2.5 oz soft goat cheese (Or to taste)
• 0.5 lemon lemon juice (Add to taste)
• salt (To taste, for the salmon, panko topping, and risotto)
• black pepper (To taste)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.

2. 2

   Make the panko topping: combine the panko breadcrumbs, chopped fresh herbs, optional lemon zest, optional garlic, and a pinch each of salt and black pepper in a small bowl.

3. 3

   Add the melted butter or olive oil to the panko mixture and stir until the crumbs are evenly moistened. Set aside.

4. 4

   Pat the salmon fillets dry. Brush a thin, even layer of Dijon mustard over the top of each fillet.

5. 5

   Combine the brown sugar, smoked paprika, Aleppo pepper, garlic powder, onion powder, cayenne, salt, and black pepper. Sprinkle the seasoning mixture over the mustard-coated salmon.

6. 6

   Press the panko mixture firmly onto the seasoned tops of the salmon so it adheres in an even crust. Place the fillets crust-side up on the prepared baking sheet.

7. 7

   Bake the salmon for about 12–15 minutes, depending on thickness, until the crust is golden and the fish flakes easily. The center should reach 145°F (63°C).

8. 8

   While the salmon bakes, warm the broth in a saucepan over low heat. Keep it hot but do not allow it to boil vigorously.

9. 9

   Heat the olive oil and about 1 tablespoon of the risotto butter in a wide, heavy skillet or saucepan over medium heat. Add the sliced leeks and a pinch of salt.

10. 10

    Sauté the leeks for 5–7 minutes, stirring occasionally, until soft and translucent but not deeply browned.

11. 11

    Add the minced garlic and cook for about 30 seconds, stirring, until fragrant.

12. 12

    Add the arborio rice and stir for 1–2 minutes, coating the grains in the fat and lightly toasting them. The rice should smell nutty while remaining pale.

13. 13

    Pour in the white wine and stir, scraping the bottom of the pan. Let it simmer until nearly absorbed, about 1–2 minutes.

14. 14

    Add one ladleful of warm broth, approximately ½ cup, and stir. Continue stirring about every 30 seconds, allowing the broth to absorb before adding the next ladleful.

15. 15

    Continue adding broth one ladleful at a time for about 18–25 minutes, stirring regularly, until the rice is creamy and al dente. Add more broth only as needed; the finished risotto should flow slowly rather than stand stiffly.

16. 16

    Stir in the frozen peas and cook for 2–3 minutes, until hot and bright green.

17. 17

    Remove the risotto from the heat. Stir in the remaining butter, Parmesan, and goat cheese until melted and creamy.

18. 18

    Add the lemon zest, lemon juice, and black pepper. Taste and adjust the salt, pepper, lemon, and goat cheese as desired.

19. 19

    Spoon the risotto into shallow bowls and place a panko-crusted salmon fillet on each serving. Finish with optional fresh herbs, lemon zest, olive oil, or additional Parmesan, and serve immediately.

Notes

The source gives ranges for butter, broth, brown sugar, and goat cheese; adjust these to taste and texture. Risotto is best served immediately because it thickens as it stands. Keep the broth warm throughout cooking so the rice continues to simmer evenly.

Nutrition per serving

• main
• dinner
• Italian-inspired
• baked
• risotto
• salmon
• spring
• high-protein