Seared Alaska Salmon over Creamy Dill Risotto
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 2 servings
- Yield: 2 salmon fillets with ~2 cups risotto
Ingredients
For the risotto:
- 2/3 cup Arborio (risotto) rice
- 1 small onion, finely diced
- 2 cups vegetable stock
- 1 tbsp olive oil or canola (rapeseed) oil
- 1 1/2 tsp butter
- 1/2 cup grated Parmesan cheese
- 1–2 tbsp fresh dill, chopped
- 1/2 cup heavy cream
- Salt and pepper, to taste
For the salmon:
- 2 Alaska wild salmon fillets
- 1–2 tbsp olive oil
- Salt and pepper, to taste
For serving (optional):
- Lemon wedges
Preparation
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Step 1 Start the risotto
Heat oil in a deep pan over medium heat. Add the diced onion and cook until soft and translucent, about 3–4 minutes.
Stir in the rice and cook for 2–3 minutes, coating it in the oil. -
Step 2 Cook the rice
Add the vegetable stock and bring to a gentle simmer. Cook over medium heat for 20–25 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender.
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Step 3 Finish the risotto
Stir in butter, Parmesan, dill, and cream. Cook for another 3–5 minutes until rich and creamy. Season with salt and pepper to taste.
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Step 4 Cook the salmon
While the risotto finishes, pat the salmon dry and season with salt and pepper.
Heat olive oil in a skillet over medium heat. Cook salmon for 3–4 minutes per side, until golden brown and just cooked through. -
Step 5 Serve
Spoon risotto onto plates and top with salmon. Serve with lemon wedges, if desired.
Tips:
- Warm your stock before adding to help the risotto cook evenly.
- Fresh dill is key for flavor—dried won’t give the same result.
- Salmon is done when it flakes easily and is opaque in the center.
