Broiled Salmon with Spring Onion Risotto
Broiled Salmon with Spring Onion Risotto
Ingredients
For the salmon
4 salmon fillets (6 oz each), skin on or off as preferred
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon (zest and wedges for serving)
Optional: 1/2 teaspoon smoked paprika or 1 teaspoon Dijon mustard
For the spring onion risotto
4 cups low-sodium chicken or vegetable broth
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion, finely chopped
8–10 spring onions (scallions), white and light-green parts thinly sliced; reserve a few green tops for garnish
1 1/2 cups Arborio rice
1/2 cup dry white wine (or additional broth)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
2 tablespoons heavy cream or crème fraîche (optional, for extra creaminess)
1 tablespoon lemon juice (adjust to taste)
Equipment
Medium saucepan for broth
Large sauté pan or heavy-bottomed skillet for risotto
Broiler-safe baking sheet or rimmed pan
Tongs or spatula
Ladle
Preparation
Heat the broth: Pour broth into a medium saucepan and keep it warm over low heat.
Prep the salmon: Pat salmon dry with paper towels. Rub each fillet with olive oil, then season with salt and pepper. Add lemon zest and a light sprinkle of smoked paprika or a thin smear of Dijon if using. Set aside at room temperature while you start the risotto.
Start the risotto: In a large sauté pan over medium heat, melt butter with the olive oil. Add the chopped yellow onion and the white parts of the spring onions. Cook, stirring occasionally, until soft and translucent, about 4–5 minutes.
Add rice: Stir in the Arborio rice and cook for 1–2 minutes, coating the grains in oil and toasting them slightly. The edges will start to look translucent.
Deglaze: Pour in the white wine and stir until mostly absorbed.
Cook the risotto: Add a ladleful (about 1/2 cup) of warm broth to the rice and stir continuously until the liquid is almost absorbed. Continue adding broth, one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next. This should take about 18–22 minutes. Taste after about 16 minutes; the rice should be creamy and just tender with a slight bite (al dente).
Finish the risotto: When the rice is cooked, stir in the Parmesan, heavy cream if using, lemon juice, and the green tops of the spring onions (reserve a few for garnish). Adjust salt and pepper to taste. Keep the risotto warm while you broil the salmon.
Broil the salmon: Position an oven rack 6–8 inches from the broiler. Preheat the broiler on high. Line a broiler-safe baking sheet with foil or use a lightly oiled rimmed pan. Place salmon fillets on the pan, skin-side down if applicable. Broil until the top is golden and the salmon flakes easily with a fork, about 6–10 minutes depending on thickness (about 6–8 minutes for 3/4–1 inch thick fillets). Watch closely to prevent burning. Internal temperature should reach 125–130°F for medium-rare to medium, or 140°F if you prefer well done.
Plate and serve: Spoon a generous portion of spring onion risotto onto each plate. Top with a broiled salmon fillet. Garnish with reserved spring onion tops, a squeeze of lemon, and additional grated Parmesan if desired.
Make-ahead and storage
Risotto: Risotto is best fresh but can be refrigerated for up to 2 days. Reheat gently over low heat with a splash of broth and a pat of butter or a little cream to restore creaminess.
Salmon: Cooked salmon will keep in the refrigerator for up to 2 days; reheat gently in a 300°F oven for 8–10 minutes or enjoy cold.
Tips
Keep the broth warm to maintain even cooking and avoid slowing the risotto process.
Stir frequently but not constantly; steady stirring helps release the rice’s starches for a creamy texture.
If you prefer a more pronounced spring onion
