Instructions

01
Preheat your grill or a grill pan over medium-high heat. Brush salmon fillets with 1 tablespoon olive oil, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
02
In a large saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the diced onion and cook, stirring, until translucent and just beginning to caramelize, about 6 minutes.
Herb says
Low and slow here builds sweetness and depth, so don’t rush the onions.
03
Add the minced garlic to the onions and sauté for 1 minute, just until fragrant.
04
Stir in the rice and toast for 2 minutes, letting the grains get coated in oil and turn slightly translucent.
Herb says
Toasting rice before adding liquid protects its structure and makes the risotto extra luscious.
05
Add the diced tomatoes and bell pepper to the pan. Cook for 3 minutes, stirring occasionally.
06
Pour in 1/2 cup chicken broth and stir until mostly absorbed. Continue adding broth 1/2 cup at a time, stirring and letting the liquid absorb between additions, until rice is creamy and tender, about 25 minutes in total.
07
While the risotto cooks, grill the salmon skin-side down for 5-6 minutes, flip, and grill another 2-4 minutes until the salmon is just opaque in the center. Transfer to a plate and rest for 3 minutes.
Herb says
Resting lets the juices redistribute, because dry salmon is a tragedy.
08
When the risotto is done, stir in the remaining 1 tablespoon butter, Parmesan cheese, and red pepper flakes. Adjust seasoning with salt and pepper.
Herb says
Cheese goes in last so it melts but doesn’t break. Science, not sabotage.
09
Just before serving, squeeze half the lemon over the salmon and sprinkle with parsley.
10
Spoon risotto onto plates, top with grilled salmon. Garnish with extra parsley and lemon wedges.

HERB

Salmon alla Griglia e Risotto Rosso

Ingredients

Instructions