one pot smoky bbq salmon and pea risotto
A rich and bright springtime one skillet dinner.
Ingredients
- 1 1/2 lb salmon
- 1 tbsp dark brown sugar
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 shallot, minced
- 4 cloves garlic, minced
- 2 tbsp butter
- 1 cup dry white wine
- 1 1/2 cups short grain rice (arborio, Valencia, etc.)
- 3-4 cups vegetable broth
- 1/2 cup fresh parmesan cheese, grated
- 1/2 cup heavy whipping cream
- 1/4 cup lemon juice
- 1 1/2 cups frozen peas
Instructions
- Pat the salmon very dry with paper towels. In a small bowl, toss together the brown sugar, smoked paprika, chipotle chili powder, garlic powder, onion powder, and a pinch of salt and pepper. Rub the seasoning blend all over the salmon.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add the salmon filets skin-side down (or, if using skinless, the side that would have the skin). Sear 4-5 minutes until the salmon releases easily from the pan. Flip and cook 3-4 minutes longer until crispy and darkened. Move to a plate.
- Melt the butter, then swirl in the shallot and garlic for 1-2 minutes until very fragrant. Pour in the white wine and reduce for 2-3 minutes, scraping the bottom of the pan to release any crispy bits. Stir in the rice.
- Add 1 cup of broth and bring to a gentle simmer. In 4-5 minute increments, add 3/4 cup of broth and stir. Keep an eye on the heat: your liquid should not be boiling, but gently bubbling like an indecisive witch's cauldron. You will use about 3-4 cups of broth and the total cooking time with add up to 20-25 minutes.
- When the rice is soft, stir in the parmesan, heavy cream, lemon juice, and peas. Taste and adjust salt and pepper as needed.
- Spoon risotto into bowls and top with the crispy salmon. Nom!