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Crispy Skin Salmon with Creamy Mushroom Risotto and Basil Oil

Make crispy skin salmon served over creamy mushroom risotto and finished with fresh basil oil.  A restaurant-quality seafood dinner that's easier than you think.
Course dinner
Cuisine Italian food, Italian Recipe, Risotto, Seafood
Keyword crispy skin salmon, gluten free, mushrooms, risotto, seafood
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 people
Calories 1290kcal
Author Peter

Ingredients

  • 2 6 - 8 Ounces Salmon fillets, skin on
  • 2 Tsp Salt
  • 2 Tsp Black pepper
  • 1 Tsp Olive oil
  • 1 Whole Shallot diced
  • 1 Pint Mushrooms
  • 1 1/2 Cups Arborio rice
  • 3 - 4 Cups Vegetable broth
  • 2 Tsp Olive oil
  • 2 Tsp Salt
  • 2 Tsp Black pepper
  • 1/4 Cup Parmesan Grated
  • 2 Tbsp Butter optional but worth it
  • 3 Ounces Fresh Basil
  • 1/2 Cup Extra Virgin Olive Oil

Instructions

  • So the meal is timed out well.
  • Begin by making the risotto.
  • First, warm up the stock.
  • Next, heat the olive oil.
  • Once warm, add the shallots. Cook for a couple of minutes.
  • Now, add in the mushrooms and cook until all the liquid has evaporated and the mushrooms have good color.
  • Next, add in the arborio rice and toast for 1 - 2 minutes.
  • Now, begin adding the stock a half a cup at a time.
  • Make sure your temperature is on medium high heat. You want the liquid to cook out reasonably quickly. Keep adding in the stock once the stock has evaporated.
  • Season with salt and pepper. At the end, add in the Parmesan and cook until well mixed in. Finish by adding in the butter. If you are comfortable multi-tasking, about 10 minutes before the risotto is complete, it is time to start your fish.
  • Add the oil to a skillet on medium high heat. Add in the salmon skin side down.
  • Let it cook for 6 - 8 minutes before touching. The salmon should release easily from the pan. No need to force it.
  • Flip and cook for another 1 - 2 minutes until it is no longer opaque. The final piece - the basil oil, could not be easier.
  • In a small blender, just deop in the basil and olive oil and mix until well combined.
  • To serve this dinner, start by putting a good mound of risotto on the plate.
  • Then, lay the salmon, skin side up, on one side of the salmon. Finish by drizzling the basil oil around the dish. I kept the basil oil with me at the dinner table and just kept it flowing. I loved the fresh punch it provided. Enjoy!

Notes

Nutrition is an estimate per serving, calculated from the ingredients.

Nutrition

Calories: 1290kcal | Carbohydrates: 122g | Protein: 57g | Fat: 61g