Grilled Salmon with Basil Pesto Risotto

🍽️ Recipe Overview

• Cuisine : Italian
• Dietary : High-Protein, Balanced
• Difficulty : Easy
• Cooking Method : Grill

👨‍🍳 Chef's Notes

Grilling salmon enhances its natural richness and pairs beautifully with the vibrant basil pesto risotto. Be sure to stir the risotto gently to achieve a creamy texture without overcooking the rice.

⭐ Why This Recipe Works

Grilling the salmon adds a smoky charred flavor, while the basil pesto elevates the creamy risotto with a burst of fresh herbaceousness, creating a well-rounded and satisfying dish.

🧾 Ingredients

• 180g salmon fillet (6.3 oz)
• 1 cup risotto rice (Arborio rice)
• 3 cups vegetable broth (720ml)
• 2 tbsp olive oil (30ml)
• 1/2 cup basil pesto (120g)
• Salt and pepper to taste

🔪 Preparation

1. Preheat the grill to medium-high heat.
2. Season the salmon fillet with salt and pepper.
3. Rinse the risotto rice under cold water.
4. Heat the vegetable broth in a saucepan and keep it warm.
5. Have the basil pesto ready for the risotto.

🥘 Cooking Instructions

1. Grilling the Salmon

   • Place the seasoned salmon fillet on the preheated grill.
   • Grill for 4-5 minutes per side until the salmon is cooked through and has grill marks.
   • Remove from the grill and let it rest.

2. Making the Risotto

   • In a separate pan, heat olive oil over medium heat.
   • Add the rinsed rice and toast for 1-2 minutes.
   • Gradually add warm vegetable broth, one ladle at a time, stirring until absorbed before adding more.
   • Cook until the rice is creamy and al dente, about 18-20 minutes.
   • Stir in the basil pesto and season with salt and pepper.

3. Plating

   • Spoon the basil pesto risotto onto a plate.
   • Place the grilled salmon on top.
   • Drizzle with extra basil pesto for garnish.

⏱️ Timing Breakdown

• Preparation: 15 minutes
• Cooking: 25 minutes
• Total: 40 minutes

📊 Nutrition Facts

• Calories : 772
• Protein : 38g
• Carbs : 62g
• Fat : 38g
• Fiber : 3g

🔄 Variations & Substitutions

• Low-Carb : Substitute cauliflower rice for the risotto rice.
• High-Fat : Use salmon belly for a richer dish.
• Vegetarian : Replace salmon with grilled tofu or paneer.

💡 Pro Tips

• Ensure the grill is well-oiled to prevent the salmon from sticking.
• Stir the risotto gently to release the starch for a creamy texture.
• Let the grilled salmon rest for a few minutes before serving to retain juiciness.

🌡️ Storage Instructions

• Store leftover salmon and risotto separately in airtight containers in the refrigerator for up to 2 days.
• Reheat the salmon in a preheated oven at 350°F (180°C) for 8-10 minutes and the risotto on the stovetop with a splash of broth until heated through.