Ingredients:

  • 1/4 cup (30g) Panko breadcrumbs
  • 2 tablespoons (30ml) Olive oil
  • 1 tablespoon (15ml) Finely chopped fresh parsley
  • 1 tablespoon (15ml) Finely chopped fresh dill
  • 1 teaspoon (5ml) Lemon zest
  • 1/4 teaspoon (1.25ml) Garlic powder
  • Salt and freshly ground black pepper to taste
  • 4 (6-ounce/170g) Salmon fillets, skin on
  • 2 tablespoons (30ml) Olive oil
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons (60ml) Unsalted butter, divided
  • 1 medium Shallot, finely chopped (about 1/2 cup/50g)
  • 1 1/2 cups (300g) Arborio rice
  • 1/2 cup (120ml) Dry white wine (such as Sauvignon Blanc)
  • 6 cups (1.4 liters) Hot chicken or vegetable broth, low sodium
  • 1 cup (150g) Fresh or frozen peas
  • 1/4 cup (15g) Grated Parmesan cheese, plus more for serving
  • 1/4 cup (15g) Chopped fresh mint
  • 2 tablespoons (30ml) Fresh lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Prepare the Lemon-Herb Crust: In a small bowl, combine panko breadcrumbs, olive oil, parsley, dill, lemon zest, garlic powder, salt, and pepper. Mix well and set aside.
  2. Cook the Salmon: Pat salmon fillets dry. Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook until skin is crispy and golden brown (about 6-8 minutes). Flip and cook for another 2-4 minutes, or until cooked through. Remove from skillet and top each fillet with the lemon-herb crust. Set aside, keep warm.
  3. Start the Risotto: Melt 2 tablespoons of butter in a large saucepan or Dutch oven over medium heat. Add shallot and sauté until softened (about 3 minutes).
  4. Toast the Rice: Add Arborio rice to the saucepan and toast for 1-2 minutes, stirring constantly.
  5. Deglaze: Pour in white wine and cook, stirring, until absorbed (about 1 minute).
  6. Add Broth Gradually: Begin adding hot broth, 1 cup (240ml) at a time, stirring constantly. Allow each addition to be absorbed before adding the next.
  7. Cook the Risotto: Continue adding broth and stirring until the rice is creamy and al dente (about 20-25 minutes).
  8. Finish the Risotto: Stir in peas, Parmesan cheese, mint, lemon juice, and remaining 2 tablespoons of butter. Season with salt and pepper to taste.
  9. Serve: Spoon risotto onto plates. Top with a lemon-herb crusted salmon fillet. Garnish with extra Parmesan cheese, if desired.