Pan-Roasted Salmon with Beet Risotto and Charred Lemon
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Ingredients & Equipment
What we send
- 1 bunchbaby beets
- 1/8 ouncethyme
- 8 ouncesvegetable stock
- 2 packetsunsalted butter
- 1 cupArborio rice
- 1/2 cupred wine
- 2 filletswild Alaskan salmon
- 1/2 cupgrated Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 2 8" medium pots, 1 with lid
- 10" medium pan
Preheat oven to 425ºF. Rinse beets, trim and discard leaves, and peel. Cut into ¼-inch dice. Halve lemon. Peel shallot and mince. Strip thyme leaves, discarding stems.
On a baking sheet, toss beets with 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Arrange in a single layer and roast until tender, 15-20 minutes. Meanwhile, in a medium pot, combine vegetable stock and 1 cup water. Bring to a boil over high heat, then remove pot from heat, cover to keep warm, and set aside.
While stock comes to a boil, heat butter and ½ tablespoon olive oil in a separate medium pot over medium-high heat. When butter is foamy, add shallot and half of thyme and sauté, stirring, until softened, 2-3 minutes.
Add rice to pot with shallot over medium-high heat and cook, stirring, until toasted and translucent, 2-3 minutes. Stir in wine and cook until mostly absorbed, 1 minute. Add warmed stock and ½ teaspoon salt. Increase heat to high and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until liquid is absorbed and rice is tender, 15-18 minutes.
Halfway through risotto cooking, pat salmon dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add salmon skin-side down and sear, pressing down with a spatula, until skin is crisp and brown, about 3 minutes. Sprinkle remaining thyme over flesh, flip, and sear until cooked through and opaque, about 3 minutes more.
Char Lemon and Plate Risotto
Transfer salmon to serving plates, then return pan to medium-high heat and add lemon halves cut-side down. Cook until slightly charred, 1-2 minutes, then add to plates with salmon. Stir Parmesan and roasted beets into pot with risotto to combine. Serve beet risotto alongside salmon, squeeze over charred lemon, and enjoy your lovely masterpiece!