Grilled Salmon with Lemon Summer Vegetable Risotto

Place chicken stock in a medium saucepan. Bring to a simmer (do not boil). Then keep it warm over low-medium heat.

Brush salmon with 1 Tablespoon of olive oil and season with salt and pepper. Set aside.

Heat a large nonstick skillet over medium heat. Add 2 1/2 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat the pan. Add shallots and carrots to skillet and cook until shallots are translucent (about 5 minutes). Stir in rice, and cook for 2 minutes, stirring constantly. Stir in tomatoes, corn, lemon juice, lemon zest, and zucchini and cook for about 30 seconds to one minute depending on how much juice your tomatoes have. Add chopped herbs.

Add 1 cup of the hot stock and cook 5 minutes or until liquid is nearly absorbed, stirring constantly. (The stock should sizzle when it hits the pan to make sure you don’t keep your heat too low). Add remaining broth, 1/2 cup at a time, stirring constantly, and making sure that each portion of stock is absorbed before adding the next. This takes about 20 minutes so now is a good time to start your salmon depending on how you choose to prepare it. In my case I sent my husband outside to the grill. Grill the salmon over medium heat just for a few minutes, until the fish easily flakes.

Right before you serve the risotto, stir in the cheese and season with salt and pepper. Plate and top with grilled salmon.