Salmon with Basil Risotto

A sophisticated dish pairing seared salmon fillets with a creamy basil-infused risotto, bringing together fresh basil flavors and rich salmon.

By @mr.hollmilkeats

Original recipe source

Cook time: 45 minutes

Servings: 2

Ingredients

• 2 cups Fresh Basil blanched
• 0.5 cups Extra Virgin Olive Oil
• 0 Salt to taste
• 0 White Pepper to taste
• 0 Olive Oil for sautéing
• 0.5 cups Arborio Rice
• 0.25 cups Dry White Wine
• 3 cups Chicken Stock
• 2 tablespoons Butter
• 0.5 cups Parmigiano grated
• 0 Basil Puree prepared earlier
• 2 fillets Salmon Fillets
• 0 Salt to taste
• 0 Pepper to taste

Instructions

1. Blanch the fresh basil leaves in boiling water for 15 seconds, then transfer them into an ice bath.
2. Remove basil from the ice bath and squeeze out excess water, then add to a blender.
3. Add extra virgin olive oil, salt, and white pepper to the blender with the basil, and blend until smooth.
4. Heat olive oil in a saucepan over medium heat. Add Arborio rice and toast until aromatic.
5. Deglaze the rice with dry white wine and cook until absorbed.
6. Add warm chicken stock to the rice one ladle at a time, stirring until absorbed each time.
7. Once the rice is tender and creamy, add butter, grated Parmigiano, and the basil puree. Stir until creamy.
8. Season salmon fillets with salt and pepper on both sides.
9. Heat olive oil in a nonstick skillet over medium heat. Add salmon skin-side down, cook for 3 minutes, flip, cook for 2 minutes, then flip again for 2 more minutes.
10. Serve the salmon on top of the basil risotto. Garnish with additional Parmigiano.