Yield
4 servings
Prep Time
20 min
Cook Time
45 min
Total Time
1 h 5 min


Ingredients

For the lemon marinade:

  • Juice 1 lemon
  • 1/4 cup (60 mL) olive oil
  • 1 tsp (5 mL) sriracha
  • 1 tbsp (15 mL) honey
  • 1 tsp (5 mL) Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp (1 g) herbes de provence
  • 4 salmon steaks

For cooking :

  • 2 lemons, sliced

For the risotto:

  • 2 tbsp (30 g) butter
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup (120 mL) white wine
  • 1 cup (250 g) U.S. Arborio rice
  • 6 cups (1.5 L) vegetable or chicken stock
  • 2 tbsp (30 g) pesto
  • 5 asparagus spears, cut into stalks
  • 1/2 cup (60 g) grated Parmesan cheese
  • Juice of 1/2 lemon
  • Freshly ground pepper, to taste

Directions

For the marinade:

  1. In a small bowl, mix together all ingredients.
  2. Marinate the salmon in an airtight dish in the refrigerator for a minimum of two hours.
  3. Preheat barbecue to high. Place lemon slices on grill. Place salmon pieces on lemon slices.
  4. Cook for 15 minutes at 400˚F (205°C).

For the risotto:

  1. In a large skillet, heat butter over medium heat and cook onion and garlic 3 minutes.
  2. Add the rice and stir until translucent, about 2 minutes.
  3. Deglaze with white wine and reduce by half.
  4. Add 1 cup (236 mL) of broth to the rice, stirring well. When the broth is absorbed by the rice, add another cup of broth. Repeat for about 10 minutes. It’s not necessary to use all the broth.
  5. Add the asparagus pieces, pesto, butter, Parmesan, ground pepper and stir.
  6. Cover and leave to stand for 5 minutes.
  7. Serve risotto on plates with salmon.