Salmon with Lemon Risotto and Grilled Artichoke Hearts


salmon and risotto

I used to think risotto was a complicated rice thing that I’d never have the patience to figure out.  But after making it the first time, the only thing I couldn’t figure out is why I never tried it sooner. There is nothing difficult about stirring rice and adding chicken broth!

The salmon needs 30 minutes or so to bake, which gives you the perfect amount of time to create some lemony, cheesy rice.  Overall, it’s a surprisingly quick, not to mention healthy dinner.

Salmon in Parchment Paper:

Serves 2

  • .75 lbs salmon
  • ¼ tsp orange peel
  • ground pepper to taste
  • ¼ tsp sea salt
  • ¼ tsp garlic powder
  • ¼ tsp dried oregano
  • 4 lemon slices
  • ½ tsp dry white wine

 

Lemon Risotto with Grilled Artichoke Hearts:

  • 1 cup Arborio rice
  • ½ cup parmesan cheese, grated
  • 2 Tbsp fresh basil, chopped
  • 7 artichoke hearts, grilled (15 oz can)
  • 3 cups Chicken broth (low sodium)
  • 1 Tbsp lemon juice (about ½ a lemon)
  • 2 tsp lemon zest
  • ¼ cup dry white wine
  • 1 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • sea salt
  • ground pepper

 

Preheat the oven to 375 F, and heat up the grill.

Start with the salmon, so it can bake while the risotto is made.

salmon

In a small prep bowl, mix together the orange peel, sea salt, ground pepper, garlic powder and oregano.

Cut a large piece of parchment paper, a little over twice the width of the salmon. Fold it in half the long way, and cut it into a vague heart shape.

parchment paper

Place the salmon on one side of the open parchment paper, and sprinkle with the seasoning mix. Arrange the lemon slices on top and then sprinkle with the white wine.

seasoned salmon

Fold the parchment paper over the salmon, and crease the edges of the paper together tightly. This will allow the salmon to steam inside the parchment.

crease parchment edges

Place the parchment wrapped salmon into a glass baking dish and bake 30 minutes or until done. Cooking times vary according to the thickness of your piece of fish, so it’s a good idea to start the timer at 20 minutes and keep checking until it is nice and flaky.

Next, drain the artichoke hearts and skewer them. If they come in salted water, you only need to sprinkle with ground pepper.

skewer artichokes

 

TIP: Using a double skewer makes it easier to flip the artichokes on the grill.

 

Since they come pre-cooked, you can consider them done when you see grill marks on both sides. About 10 minutes.

grill marks

Cut 5 of the artichokes into quarters, and save 2 whole (or in halves) for garnish.

chopped grilled artichokes

Begin the risotto by simmering the chicken broth in a pot over low heat, just so it stays warm throughout the cooking process.

In a large pan, warm the olive oil and butter over medium heat. Stir in the rice and warm for about a minute.

Add ½ cup of the chicken broth, and stir until absorbed into the rice.  Continue adding broth ½ cup at a time, always stirring until the liquid is fully absorbed before adding more.

risotto montage

When you mix in the last of the chicken broth, also add the white wine and stir until absorbed.

Remove from heat, and stir in the artichokes, parmesan, lemon juice, lemon zest, basil, salt and pepper.

add flavors to risotto

finished risotto

Remove the salmon from the oven once it’s done, and carefully open the parchment paper.  Watch out for hot steam!

baked salmon

Cut the salmon into portions and serve with the lemon, grilled artichoke risotto.  Garnish with the remaining artichokes halves.

salmon and risotto

salmon and risotto

 

Salmon with Lemon Risotto and Grilled Artichoke Hearts
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 2
Prep time:
Cook time:
Total time:
 
Flaky salmon steamed in parchment paper with lemon juice and white wine. Perfect with a side of cheesy, lemon-infused risotto and grilled artichoke hearts.
Ingredients
  • .75 lbs salmon
  • ¼ tsp orange peel
  • ground pepper to taste
  • ¼ tsp sea salt
  • ¼ tsp garlic powder
  • ¼ tsp dried oregano
  • 4 lemon slices
  • ½ tsp dry white wine
  • _____________________
  • 1 cup Arborio rice
  • ½ cup parmesan cheese, grated
  • 2 Tbsp fresh basil, chopped
  • 7 artichoke hearts, grilled (15 oz can)
  • 3 cups Chicken broth (low sodium)
  • 1 Tbsp lemon juice (about ½ a lemon)
  • 2 tsp lemon zest
  • ¼ cup dry white wine
  • 1 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • sea salt
  • ground pepper
Instructions
  1. Begin prepping the salmon first so that it’s ready to pop into the oven after you begin the risotto.
  2. Preheat the oven to 375 F, and heat up the grill.
  3. In a small prep bowl, mix together the orange peel, sea salt, ground pepper, garlic powder and oregano.
  4. Cut a large piece of parchment paper, a little over twice the width of the salmon. Fold it in half the long way, and cut it into a vague heart shape.
  5. Place the salmon on one side of the open parchment paper, and sprinkle with the seasoning mix. Arrange the lemon slices on top and then sprinkle with the white wine.
  6. Fold the parchment paper over the salmon, and crease the edges of the paper together tightly. This will allow the salmon to steam inside the parchment.
  7. Place the parchment wrapped salmon into a glass baking dish and bake 30 minutes or until done. Cooking times vary according to the thickness of your piece of fish, so it’s a good idea to start the timer at 20 minutes and keep checking until it is nice and flaky.
  8. Drain the artichoke hearts and skewer them. If they come in salted water, you only need to sprinkle with ground pepper.
  9. Since they come pre-cooked, you can consider them done when you see grill marks on both sides. About 10 minutes. Cut 5 of the artichokes into quarters, and save 2 whole for garnish.
  10. *Tip* Using a double skewer makes it easier to flip the artichokes.
  11. Begin the risotto by simmering the chicken broth in a pot over low heat, just so it stays warm throughout the cooking process.
  12. In a large pan, warm the olive oil and butter over medium heat. Stir in the rice and warm for about a minute.
  13. Add ½ cup of the chicken broth, and stir until absorbed into the rice.
  14. Continue adding broth ½ cup at a time, always stirring until the liquid is fully absorbed before adding more.
  15. When you mix in the last of the chicken broth, also add the white wine and stir until absorbed.
  16. Remove from heat, and stir in the artichokes, parmesan, lemon juice, lemon zest, basil, salt and pepper.
  17. Cut the salmon into portions and serve with the lemon, grilled artichoke risotto. Garnish with the remaining artichokes halves.

 

Leave a comment

Your email address will not be published.

Rate this recipe: