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Seared salmon on a bed of lemon risotto on a white plate

Seared Salmon with Lemon Risotto

Claire | Sprinkle and Sprouts
This seared salmon with lemon risotto is an elegant main course perfect for entertaining or if you are spending date night at home. A creamy risotto and a crispy seared salmon fillet, all coming together with plenty of lemon, parsley and black pepper.
4.45 from 38 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main
Cuisine Italian
Servings 4
Calories 671 kcal

Ingredients
 
 

For the risotto

  • 2 garlic cloves
  • 1 onion (see note 1)
  • 1 tablespoon olive oil
  • 1 ¼ cups arborio risotto rice
  • ½ cup white wine
  • 4 cups hot vegetable/fish/shrimp stock (see note 2)

For the salmon

  • 4 fillets salmon I prefer skin off for this dish
  • salt
  • 1 tablespoon olive oil

To finish and serve

  • 1 lemon to taste
  • 3 tablespoon butter
  • Freshly chopped parsley
  • black pepper

Instructions
 

For the risotto

  • Peel and finely chop the onions and garlic.
    2 garlic cloves
    1 onion



  • Heat the oil in a heavy based pan or skillet.
    1 tablespoon olive oil



  • Add the garlic and onion and sauté over a medium-low heat for 5-6 minutes or until softened but not colored.
  • Turn heat up to high, add in the rice and stir until the grains look almost glassy.
    1 ¼ cups arborio risotto rice



  • Add wine and cook for 2 minutes until the alcohol has evaporated.
    ½ cup white wine



  • Turn heat down to medium low. Add ½ cup of stock and stir slowly until absorbed. Repeat until you have used 3 ½ cups of stock.
    4 cups hot vegetable/fish/shrimp stock



  • Check the rice, it should be cooked through but still firm rather than stodgy and almost cooked. (You will cook it a little more once the salmon is cooked)
  • Remove the rice from the heat whilst you cook the salmon.

To cook the salmon.

  • Heat the olive oil in a non-stick pan.
    1 tablespoon olive oil



  • Season the salmon generously with salt.
    4 fillets salmon
    salt



  • Cook the salmon for 3 minutes then turn and cook for a further 3 minutes.
  • Remove from the pan and tent with foil whilst you finish the risotto.

To finish and serve

  • Once the salmon is cooked. Add the remaining stock to the risotto and stir over a gentle heat.
  • Add in the butter, zest of the lemon and a squeeze of lemon juice.
    3 tablespoon butter
    1 lemon



  • Stir vigorously to create a luscious creamy risotto.
  • Spoon out the risotto and top with the cooked salmon, plenty of fresh parsley and a good grinding of black pepper. Serve extra lemon for people to add to taste.
    Freshly chopped parsley
    black pepper



Notes

  1. I use a regular brown onion, but you can use a white onion or shallots.
  2. The quality of your stock really dictate the quality of your risotto. If I have it I liked to used homemade shrimp stock, but a good quality store bought vegetable  or fish stock will work.
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Nutrition

Calories: 671kcal | Carbohydrates: 62g | Protein: 38g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 116mg | Sodium: 1095mg | Potassium: 1032mg | Fiber: 3g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 37mg | Calcium: 49mg | Iron: 4.5mg

Nutrition is per serving

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