Grilled Salmon with Lemon Summer Vegetable Risotto

Name: Grilled Salmon with Lemon Summer Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Chicken Stock (you Can Use Vegetable To Create A Vegetarian Dish); 1 pound Fresh Salmon; 3- 1/2 Tablespoons Olive Oil, Divided; 1 Tablespoon Butter; 1 whole Large Shallot, Diced; 1/2 cups Chopped Carrots; 1 cup Arborio Rice; 1/2 cups Diced Tomatoes; 1/2 cups Fresh Corn; 1- 1/2 teaspoon Lemon Zest; 2 Tablespoons Fresh Lemon Juice; 1 whole Medium Zucchini, Quartered And Chopped; 1- 1/2 Tablespoon Chopped Fresh Dill; 1 teaspoon Chopped Fresh Mint; 1 Tablespoon Chopped Fresh Basil; ⅔ cups Grated Parmesan Cheese

Servings: persons

4 cups Chicken Stock (you Can Use Vegetable To Create A Vegetarian Dish)
1 pound Fresh Salmon
3- 1/2 Tablespoons Olive Oil, Divided
1 Tablespoon Butter
1 whole Large Shallot, Diced
1/2 cups Chopped Carrots
1 cup Arborio Rice
1/2 cups Diced Tomatoes
1/2 cups Fresh Corn
1- 1/2 teaspoon Lemon Zest
2 Tablespoons Fresh Lemon Juice
1 whole Medium Zucchini, Quartered And Chopped
1- 1/2 Tablespoon Chopped Fresh Dill
1 teaspoon Chopped Fresh Mint
1 Tablespoon Chopped Fresh Basil
⅔ cups Grated Parmesan Cheese

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

1616

kcal

Calories

108

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups Chicken Stock (you Can Use Vegetable To Create A Vegetarian Dish), 1 pound Fresh Salmon, 3- 1/2 Tablespoons Olive Oil, Divided, 1 Tablespoon Butter, and more.

Yes, Grilled Salmon with Lemon Summer Vegetable Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!