Crispy Salmon and Dill Risotto

Servings: 4

Total time: 1 Hour

INGREDIENTS

½ cup olive oil, divided

4 (6 ounce) salmon filets, skin-on

1 ½ teaspoons Diamond Crystal Salt Co.^™ Kosher Salt, divided

½ teaspoon freshly ground black pepper

1 cup baby spinach

½ cup fresh parsley

½ cup chopped fresh dill, plus more for garnish

2 tablespoons chopped chives

1 lemon, zested and juiced

4 cups vegetable broth, divided

1 ½ cups Arborio rice

1 small yellow onion, finely chopped

2 cloves garlic, minced

½ cup dry white wine

½ cup grated Parmesan cheese

¼ cup heavy cream

DIRECTIONS

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Pat salmon filets dry using a paper towel, and season with 1 teaspoon of kosher salt and ½ teaspoon of pepper. Cook filets, skin-side-down, until crisp, about 4-5 minutes. Flip and cook an additional 3-4 minutes, or until an internal temperature of 145°F is reached. Set aside.

Combine spinach, parsley, basil, dill, chives, lemon zest, lemon juice and ¼ teaspoon of kosher salt in a food processor and process until smooth. Remove 2 tablespoons of herb mixture and whisk together with ¼ cup of oil in a small bowl, set aside. Pour ½ cup of vegetable broth into the remaining herb mixture and process until smooth. Set aside.

Heat remaining vegetable broth in a small saucepan over medium-high heat.

Heat remaining olive oil in a large saucepan over medium-heat. Add onion, and cook until translucent, about 3 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in rice, and cook, stirring frequently, until toasted, about 2 minutes.

Pour in wine, and stir, cooking until wine is almost completely absorbed, about 2-3 minutes. Add broth, one ladle at a time, until almost completely absorbed, stirring frequently. Repeat with remaining broth until rice is creamy and cooked, about 18-20 minutes. Stir in Parmesan cheese, heavy cream and reserved herb broth mixture. Season with remaining kosher salt and pepper.

Divide risotto among serving bowls and top each portion with a salmon filet, dill, and a drizzle of reserved herb oil. Garnish with additional dill and serve.