Broiled Salmon with Spring Onion Risotto
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes Servings: 4
Ingredients:
4 salmon fillets (5-6 ounces each)
Olive oil, for drizzling
Salt and pepper, to taste
1 tablespoon lemon juice
1 tablespoon chopped fresh dill (optional)
For the Spring Onion Risotto:
4 cups chicken or vegetable broth
2 tablespoons olive oil
1 cup Arborio rice
1/2 cup dry white wine
1 small yellow onion, finely chopped
2 cups chopped spring onions (green and white parts)
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper, to taste
Instructions:
Preheat your broiler. Line a baking sheet with aluminum foil and place the salmon fillets on it, skin side down. Drizzle with olive oil, season with salt and pepper, and sprinkle with lemon juice. Set aside.
In a saucepan, warm the chicken or vegetable broth over low heat.
In a separate large saucepan, heat the olive oil over medium heat. Add the chopped yellow onion and cook until softened, about 3-4 minutes. Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until the rice is slightly translucent.
Pour in the white wine and cook until it's almost fully absorbed, stirring frequently. Add the warm broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes.
While the risotto is cooking, broil the salmon for 10-12 minutes, or until it's cooked to your desired level of doneness. Remove from the oven and let it rest while you finish the risotto.
Once the rice is tender and creamy, stir in the chopped spring onions, Parmesan cheese, and butter. Season with salt and pepper to taste.
To serve, divide the spring onion risotto among four plates, and top each with a broiled salmon fillet. Sprinkle with fresh dill, if using. Enjoy!
