Ingredients:

  • 1 tbsp (15 ml) Olive oil
  • 1 tbsp (15g) Finely diced shallot (or white onion)
  • 75g (½ cup) Arborio rice
  • 50 ml (3 tbsp) Dry white wine (Optional, for deglazing)
  • 300 ml (1 ¼ cups) Hot chicken or vegetable stock (low sodium)
  • 4-5 Asparagus spears, trimmed and chopped into 1-inch (2.5 cm) pieces
  • 1 tbsp (15g) Unsalted butter (for risotto)
  • 15g (¼ cup) Freshly grated Parmesan cheese, plus extra for serving
  • Salt and freshly ground black pepper to taste
  • 1 Skin-on Salmon Fillet (approx. 150g / 5 oz), room temperature
  • 1 tbsp (15 ml) Olive oil (for searing)
  • 1 tsp (5g) Unsalted butter (for basting salmon)
  • Pinch of flaky sea salt and black pepper
  • 1 tbsp (15g) Panko breadcrumbs
  • ½ tsp (2.5g) Unsalted butter (for crumb)
  • 1 tsp Finely chopped fresh parsley
  • ½ tsp Finely chopped fresh dill (or chives)
  • ½ Lemon, zested

Instructions:

  1. Prep Ingredients: Dice the shallot, chop the asparagus, zest the lemon, chop the herbs, and grate the Parmesan. Bring the stock to a simmer in a separate small pan or microwave.
  2. Start Risotto Base: In the medium frying pan, heat the olive oil over medium heat. Add the diced shallot and sweat until translucent (about 2 minutes).
  3. Toast Rice: Add the Arborio rice and stir vigorously for 1 minute until the edges look translucent (toasting the grain).
  4. Deglaze (Optional): Pour in the wine (if using) and let it bubble and reduce completely until evaporated (about 30 seconds).
  5. Add Stock (The Cheat): Pour in two-thirds of the hot stock. Bring to a simmer, then reduce the heat to low. Stir once, cover loosely, and allow to absorb while you prepare the fish (approx. 7-8 minutes).
  6. Prep Salmon: Pat the salmon fillet very dry with kitchen towel. Season the skin side heavily with salt and pepper.
  7. Sear Salmon: Heat the second tablespoon of olive oil in a separate pan. Place the salmon, skin-side down, in the hot oil. Press down gently for the first 30 seconds.
  8. Cook the Crumb: While the salmon sears, quickly melt the small amount of butter. Add the Panko and toast until light golden (about 2 minutes). Remove from heat, stir in the herbs and lemon zest, and season lightly. Set aside.
  9. Finish Salmon: Reduce heat to medium-low. Cook the salmon 80% of the way on the skin side (5-7 minutes). Add the small knob of butter to the pan and baste the salmon flesh using a spoon for the last minute.
  10. Rest Fish: Flip the salmon briefly to the flesh side for 30 seconds, then immediately remove from the pan and place on a warm plate, skin side up, to rest.
  11. Check Rice: Remove the lid from the risotto pan. It should be mostly absorbed. Add the chopped asparagus and the remaining stock. Cook, stirring gently, until the asparagus is tender-crisp and the rice is creamy (about 3 minutes).
  12. Mantecare (The Finish): Take the pan off the heat. Stir in the cold butter and the grated Parmesan vigorously until the risotto is gorgeously creamy (this is the final 'emulsion'). Check for seasoning and adjust salt/pepper.
  13. Plating: Spoon the risotto onto your serving plate. Place the rested, crispy-skinned salmon on top. Sprinkle generously with the Zesty Herb Crumb. Serve immediately.