This restaurant worthy recipe combines creamy risotto with high protein salmon for a complete meal full that feels fancy but is very easy to prepare!
What Is A Risotto?
Risotto is a classic Italian dish made with rice, typically Arborio or Carnaroli rice. It is known for its creamy and rich texture. Risotto is made by slowly cooking the rice in broth, usually with additional ingredients such as vegetables, meat, seafood, or cheese.
Why We Use Arborio Rice?
Arborio rice is a type of short-grain rice originating from Italy, specifically from the Arborio region in the Po Valley. It is the most widely used rice for making risotto due to its high starch content and ability to absorb liquids while maintaining a creamy texture.
Arborio rice has a pearly white color and a round, plump shape. When cooked, it becomes tender but retains a slight bite, known as "al dente." The high starch content of Arborio rice is responsible for the creamy consistency of risotto when cooked slowly and stirred constantly.
When purchasing Arborio rice, look for packages labeled specifically for risotto or Arborio rice. It is available in most supermarkets and specialty stores.
When cooking with Arborio rice, it is important to note that rinsing the rice before cooking is not necessary. The starch on the grains contributes to the creamy texture of risotto, so it's best to leave it intact.
Learn About Our Atlantic Salmon!
Our Atlantic salmon is raised in the remote, frigid waters of the Faroe Islands, located between Iceland, Norway, and Scotland. This beautiful island archipelago is known for producing the world's finest Atlantic salmon, naturally raised free of antibiotics.
Here are a few of the reasons why we love Atlantic Salmon:
1. Flavor and Texture: Atlantic salmon has a rich, buttery flavor and a tender, firm yet delicate texture. It is often described as milder and less oily than other species of salmon.
2. Nutritional Profile: Atlantic salmon is highly nutritious and is a good source of high-quality protein, omega-3 fatty acids (including EPA and DHA), vitamin D, and various minerals. Omega-3 fatty acids are beneficial for heart health, brain function, and reducing inflammation.
3. Culinary Uses: Atlantic salmon is versatile and can be prepared in various ways, including grilling, baking, broiling, poaching, or pan-searing. Its firm texture makes it suitable for grilling and its mild flavor pairs well with a wide range of ingredients and flavors.
4. Sustainability: Atlantic salmon populations have faced challenges due to overfishing and habitat degradation. Sustainable farming practices, such as responsible aquaculture, have helped meet the demand for salmon while minimizing the impact on wild populations. When purchasing Atlantic salmon, look for sustainably sourced options certified by reputable organizations like the Marine Stewardship Council (MSC).
Sizzlefish salmon portions arrive with the skin on because this is where the heart healthy omega-3 fatty acids are concentrated along the fat line next to the skin. Each portion of Sizzlefish salmon is available in 4 or 6 ounces, perfect for customizing to your needs.
2 tbsp butter
1 tbsp minced garlic
1/2 cup finely chopped yellow onion
1 1/2 cups Arborio rice
4 cups chicken stock
1/2 cup white wine
2 Sprigs fresh thyme + more for serving
1/2 tsp black pepper
1/4 cup freshly grated Parmesan cheese + more for serving
4 Sizzlefish salmon portions
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
Lemon wedges for serving
Heat butter in a large skillet over medium heat.
Add garlic and onions and sauté for 2 minutes. Add Arborio rice and toast lightly for 5 minutes, stirring regularly.
Deglaze skillet with white wine. Add chicken stock 1 cup at a time. Bring to a simmer and reduce heat to low. Add thyme. Simmer for 22-25 minutes, until rice is al dente and most of the liquid is absorbed.
Remove thyme sprigs. Stir in Parmesan cheese and black pepper. Cover to keep warm.
Season salmon with salt, pepper and garlic powder. Heat olive oil over medium-high heat in a nonstick pan. Once oil is hot, add salmon flesh side down and cook for 5 minutes. Turn salmon and cook 4-5 minutes longer.
Serve salmon over risotto with lemon wedges, extra thyme and extra Parmesan.
The recipe is finished with extra freshly grated parmesan cheese and served with lemon wedges which complement the salmon flavor while balancing the richness of the risotto.
- Serving Size
- 1 Serving
- per serving
- 57.5 grams
- 9.5 grams
- 18.4 grams