Food Blog

Broiled Salmon with Spring Onion Risotto

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Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes Servings: 4


  • Salmon fillets (about 5-6 ounces)
  • Olive oil for drizzling
  • To taste: salt and pepper
  • Lemon juice, one tablespoon
  • Add one tablespoon of chopped fresh dill to the recipe.

Risotto de lardons de printemps

  • 4 cups of chicken or vegetable stock
  • Olive oil two tablespoons
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • Finely chop one small yellow onion
  • 2 cups of spring onions chopped (green and white portions)
  • Half a cup of grated Parmesan Cheese
  • Two tablespoons of unsalted butter
  • To taste: salt and pepper


  1. Preheat your broiler. Place the salmon fillets, skin-side down, on a baking tray lined with aluminum foil. Sprinkle with lemon juice, drizzle with olive oil, and season with salt and black pepper. Set aside.
  2. Warm the vegetable or chicken broth in a saucepan over low heat.
  3. Heat the olive oil in a large pan on medium heat. Add the yellow onion, and cook for 3-4 minutes until it is soft. Stir in the Arborio and cook, stirring continuously, for 2 minutes until the rice becomes slightly translucent.
  4. Pour the white wine in and stir frequently until it is absorbed. Pour the hot broth into the rice one ladleful at a time. Stir constantly, and allow each addition to absorb before adding the next. This should take 20-25 minutes.
  5. Broil the salmon while the risotto cooks for 10-12 mins or until you reach the desired degree of doneness. Let it cool while you finish cooking the risotto.
  6. Add the butter, chopped spring onions, and Parmesan when the rice has become creamy and tender. Add salt and pepper according to your taste.
  7. Divide the risotto with spring onions among four plates and top each one with a salmon fillet that has been broiled. If using, sprinkle with fresh dill. Enjoy!


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