Instructions

01
Pat the salmon fillets dry and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add salmon fillets and sear for 3 to 4 minutes per side until golden and just cooked through. Transfer to a plate and tent lightly with foil.
Herb says
Letting cooked salmon rest keeps it succulent and allows juices to redistribute.
03
Lower the heat to medium. Add 2 tablespoons olive oil to the skillet. Stir in the onion and bell pepper and cook, stirring, until softened but not browned, about 5 minutes.
04
Add the garlic and cook 30 seconds until fragrant.
Herb says
Garlic burns fast, 30 seconds is all it needs before it gets bitter.
05
Add the chopped tomatoes and cook until they release their juices and start to break down, about 3 minutes.
06
Stir in the rice and toast, stirring constantly, for 2 minutes until every grain is glossy and edges look translucent.
Herb says
Toasting rice in fat helps the grains keep their bite while soaking up tons of flavor.
07
Pour in the white wine and stir, scraping up any browned bits from the bottom. Cook until the wine is absorbed, about 2 minutes.
08
Add 1 cup chicken broth and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until nearly absorbed. Continue adding the broth 1 cup at a time, stirring after each addition and waiting until absorbed before adding more. This should take about 20 minutes.
09
When the rice is creamy and tender with a slight bite, turn off the heat. Stir in the butter and Parmesan cheese until melted and creamy. Taste and adjust seasoning as desired.
Herb says
Butter and cheese stirred in at the end make the risotto luxuriously rich and glossy, don’t skip this step!
10
Spoon the tomato rice into wide bowls or plates. Top each with a seared salmon fillet. Scatter fresh parsley over the top and serve immediately.

HERB

Red Tide Risotto

Ingredients

Instructions