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Crispy Salmon and Pink Risotto

“What are you making for Valentine’s?” Not steak. Crispy salmon and pink risotto. It looks restaurant-level, it’s ready in about 40 minutes, and it’s very doable. Save this if you want something romantic but not heavy

Total time
40 min
Serves
2
Updated
Recipe by
Saba
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Crispy Salmon and Pink Risotto

The recipeDine in Colors

Crispy Salmon and Pink Risotto

Prep
15 min
Cook
25 min
Total
40 min
Serves
2

Ingredients

Salmon

  • 2 Salmon filets
  • Salt
  • Pepper
  • 1 tsp Olive oil
  • ½ tbsp Avocado oil
  • Fresh dill

Optional

  • Butter

Pink Risotto

  • 1 cup Arborio rice
  • 1 Cooked beet
  • 1 Shallot
  • 2 Garlic cloves
  • ½ cup White wine (or stock)
  • 3 to 3½ cups Warm stock
  • 2 tbsp Butter
  • ½ cup Parmesan
  • Olive oil
  • Salt
  • Pepper

Instructions

Crispy Salmon

  1. Step 1Season with salt and pepper. Drizzle olive oil on the flesh side only
  2. Step 2Heat pan over medium. Add avocado oil, then lay parchment directly in the pan
  3. Step 3Add salmon skin-side down. Cook 7 minutes undisturbed
  4. Step 4Flip and cook 3 more minutes. Rest before serving
  5. TIPSLook for vibrant color and no fishy smell
  6. TIPSChoose thick, center-cut fillets
  7. TIPSPat completely dry
  8. TIPSLet sit out 10–15 minutes before cooking, sear skin-side down first and pull at 130°F and rest

Pink Risotto

  1. Step 5Blend beet with a splash of stock until smooth
  2. Step 6Warm stock separately
  3. Step 7Cook shallot in olive oil and 1 tbsp butter. Add garlic. Stir in rice and toast 1 minute. Add wine and reduce by half
  4. Step 8Add warm stock one ladle at a time, stirring until absorbed (about 20 minutes total). Stir in beet purée halfway through
  5. Step 9Finish with remaining butter, parmesan, and pepper. Cover for a few minutes until creamy

Assemble

  1. Step 10Plate risotto first, salmon on top or next to it,
  2. Step 11Top with extra parm and dill and add a side of steamed broccolini

https://www.dineincolors.com/recipes/crispy-salmon-and-pink-risotto

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