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Grilled Salmon with Lemon Summer Vegetable Risotto

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Level: Easy

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Description

This was a quick dinner I put together after receiving a bunch of delicious garden goodies. The salmon and risotto are simple, but the flavor is wonderful! It is helpful to have two sets of hands for this dish (one for grilling and one for the risotto). If you are cooking for yourself you may want to bake or poach the salmon so you can keep an eye on it while the risotto is cooking.

Ingredients

  • 4 cups Chicken Stock (you Can Use Vegetable To Create A Vegetarian Dish)
  • 1 pound Fresh Salmon
  • 3-½ Tablespoons Olive Oil, Divided
  • 1 Tablespoon Butter
  • 1 whole Large Shallot, Diced
  • ½ cups Chopped Carrots
  • 1 cup Arborio Rice
  • ½ cups Diced Tomatoes
  • ½ cups Fresh Corn
  • 1-½ teaspoon Lemon Zest
  • 2 Tablespoons Fresh Lemon Juice
  • 1 whole Medium Zucchini, Quartered And Chopped
  • 1-½ Tablespoon Chopped Fresh Dill
  • 1 teaspoon Chopped Fresh Mint
  • 1 Tablespoon Chopped Fresh Basil
  • ⅔ cups Grated Parmesan Cheese

Preparation

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.

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