Pan-Seared Salmon Over Parmesan Risotto

Risotto has a bad rap and I'm here to set the record straight. It's not that hard-- and the effort you put in is SURELY rewarded with the creamy, rich outcome. I first made risotto when I was 16 years old, and only returned to it about 10 years later when it became a household staple for a bare pantry on a lazy Sunday. I've adapted the recipe from internet favorite Skinny Taste, and it does not disappoint. As for the salmon, when I'm feeling a bit lazy and want a quick no-frills meal, you just throw it on the pan over medium-high heat with salt and pepper and it's honestly better than what you find in most restaurants. 

Risotto recipe:

1 cup arborio rice

2 tsp butter

1 shallot or small white onion, minced 

1/2 cup white wine

4 cups fat free chicken stock

salt and pepper

1/4 cup grated parmesan cheese

2 tbsp chopped parsley (optional)

DIRECTIONS (as per Skinny Taste): 

In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots or onion, sauté about 1 minute. Add rice mixing well until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add parmesan cheese and parsley, mix well and serve.

Salmon recipe:

3-4 salmon filets (about 6-8 ounces each)

1-2 tablespoons sunflower oil

Salt and pepper

DIRECTIONS:

Generously salt and pepper both sides of salmon filets. Heat oil over medium-high heat. Cook 1-2 pieces of salmon at a time, about 3-4 minutes on each side or until preferred crispness. 

Serve warm salmon over bed of parmesan risotto, garnish with lemon slice if desired.