Seared Salmon with Shallot & Gruyere Risotto

Seared Salmon with Shallot & Gruyere Risotto

Author Casey Colodny

Prep: 10

Cook: 40

Total: 50

Servings: 6 servings

The creamy and cheesy risotto is topped with roasted broccolini and seared salmon filets for a mouth watering combination of flavors. It's rich and delicious yet healthy and lightened up for the seasonal spring and summer cravings!

Ingredients

Shallot & Gruyere Risotto

¼ cup butter
½ cup shallots diced fine (~2 large shallots)
2 cups arborio rice
1 cup white wine*
¼ tsp salt
4 cups warm vegetable broth
½ cup gruyere cheese grated
3 tbsp fresh basil chiffonade (basil leaves stacked on top of each other then cut across the width of the leaves)

Broccolini

12 oz broccolini ends trimmed
pinch salt & fresh ground black pepper

Seared Salmon

6 5-6oz salmon filets
1 ½ tsp kosher salt
fresh cracked black pepper
1 tsp red pepper flakes add more if desired
zest of 1 lemon
1 ½ tbsp olive oil

Instructions

Preheat large deep pot to medium, and once hot, add butter. When the butter has melted, add shallots and cook until clear, ~2-3 minutes.
Add arborio rice to pot and stir to coat all grains of rice with butter and shallots. Next, add your white wine* and salt. Stir continuously until wine has been almost all absorbed by rice.
Add a ladle full of warmed broth to the rice and continue stirring until almost all absorbed by rice**. Repeat process with the rest of the broth until the rice is al dente*** (firm, not soft or soggy).
Finish by stirring in gruyere until melted and set aside.
Cook your broccolini. Preheat a large cast iron skillet to medium heat and add olive oil. Add broccolini and season with salt & black pepper. Saute for 7-10 minutes, or until you reach desired doneness, making sure to flip as needed for even cooking. Set aside.
Prepare your salmon. Dry your salmon filets with a paper towel. Season the filet side with kosher salt, fresh cracked black pepper, red pepper flakes, and lemon zest.
Return the large cast iron pan to medium heat and add olive oil. Add salmon filets (presentation side down) and cook for 5-6 minutes. Flip and cook for an additional 5-6 minutes.
Assemble your final dish. Reheat risotto (if needed) in large pot by adding additional ½ cup of water. Stir until water has been absorbed and risotto is heated through. Finish by stirring in basil.
Serve your final dish by adding finished risotto, broccolini, and a seared salmon filet to each plate. Enjoy!

Notes

*If you don’t have wine or don’t want to use it, use broth instead.

**Note: Allow 45 minutes to prepare. Stirring continuously allows all the grains of rice to cook evenly.

***If necessary, continue to add water if no stock remains and rice still needs more cooking. When rice is al dente and has absorbed most of the liquid, the mixture should look creamy, with well defined rice grains.