Risotto with Lemon Salmon Bites

Risotto tips: If the rice is not fully cooked after incorporating and absorbing the 3 cups of broth, add water (or more broth), 2 tablespoons at a time, until cooked. I like a saucier risotto, so I typically end up adding about 1/2 cup additional liquid. Taste and adjust as you go! While cooking, if the rice sticks to the skillet, reduce the heat to low. If the broth is not absorbed, increase the heat to medium-high. This recipe works best with Atlantic salmon. If you prefer sockeye or want to save on prep time, use the same marinade and cook the salmon as a single filet for 8 to 10 minutes. You can also swap for Arctic Char, which is very similar to Atlantic salmon. Save time: Skip the breadcrumbs, or swap for another crunchy element like crushed nuts or even crumbled up crackers. Swaps and Subs: Vegetarian/vegan: Swap the salmon for a 15-ounce can of chickpeas and increase the cook time to 15 to 20 minutes—lemony, garlic-roasted chickpeas are delish! Salmon: Swap for cubed chicken breast or thighs, marinated the same. Bake in the oven or cook in a large skillet over medium heat with a drizzle of oil until the chicken reaches 165ºF. Arborio rice: Swap for jasmine rice. The process will be the same; watch the amount of broth, as you may need to use about 3 cups instead of 4. White wine vinegar: Swap for 1/2 cup dry white wine.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Position an oven rack at the top third of the oven and preheat to 425ºF. Line a sheet pan with parchment and set aside.

Step 2

Marinate the salmon bites: Add the salmon cubes, lemon juice, lemon zest, parsley, garlic, salt, and black pepper to a mixing bowl. Toss to combine and set aside until step 6.

Step 3

Make the toasted lemon breadcrumbs: Heat the olive oil in a large, deep skillet over medium heat until shimmering. Add the panko and cook, stirring constantly, until lightly browned and crispy, 3 to 4 minutes. Season with a generous pinch of garlic powder, salt, and black pepper, then remove from the heat. Stir in the parsley and lemon zest, transfer to a plate, and set aside. This skillet will be used again for the risotto.

Step 4

In the same skillet, make the risotto: Heat the olive oil over medium heat until shimmering, then add the shallot and garlic. Cook, stirring often, until fragrant, 1 to 2 minutes, then incorporate the salt and black pepper. Add the rice and let it toast until golden brown, 1 to 2 minutes. Add the vinegar and stir constantly, scraping up any browned bits from the bottom of the pan, about 30 seconds.

Step 5

Add 1 cup of broth at a time, stirring constantly to prevent the rice from sticking. Allow each cup to be fully absorbed by the rice before stirring in the next cup. Repeat until 3 cups of broth are added to the rice and absorbed, then continue with 1/2 cup at a time for the final cup (4 cups total). You may not need to use the entire final cup. This process takes about 15 minutes total; see notes for cooking tips.

Step 6

While the rice cooks, transfer the salmon cubes to the prepared sheet pan and bake until light pink, 7 to 9 minutes. Turn the oven to high broil and continue cooking until the cubes are lightly browned, 2 to 3 more minutes.

Step 7

When the rice is done cooking, reduce the heat to low, stir in the peas, parmesan, lemon juice, and lemon zest. Taste and add additional salt if desired.

Step 8

To serve, spoon the risotto onto four plates. Divide the salmon bites between the plates and top each with the toasted breadcrumbs, plus additional chopped parsley.