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1
Place chicken stock in a medium saucepan.
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2
Bring to a simmer (do not boil).
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3
Then keep it warm over low-medium heat.
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4
Brush salmon with 1 Tablespoon of olive oil and season with salt and pepper.
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5
Set aside.
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6
Heat a large nonstick skillet over medium heat.
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7
Add 2 1/2 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat the pan.
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8
Add shallots and carrots to skillet and cook until shallots are translucent (about 5 minutes).
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9
Stir in rice, and cook for 2 minutes, stirring constantly.
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10
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.
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11
Add chopped herbs.
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12
Add 1 cup of the hot stock and cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
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13
(The stock should sizzle when it hits the pan to make sure you dont keep your heat too low).
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14
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.
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15
This takes about 20 minutes so now is a good time to start your salmon depending on how you choose to prepare it.
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16
In my case I sent my husband outside to the grill.
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17
Grill the salmon over medium heat just for a few minutes, until the fish easily flakes.
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18
Right before you serve the risotto, stir in the cheese and season with salt and pepper.
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19
Plate and top with grilled salmon.
