So we meet again y’all… I’ve been trying to cook everyday since Mike’s been home and this morning I woke up craving something citrusy. Is it weird that the first thing that comes to mind in the morning is what I’m going to be having for dinner? Then my mind starts wandering to lunch and breakfast. It’s really weird how it goes all backwards like that. Anyway, just know that majority of my thoughts throughout the day consist of “What kind of coffee am I getting today?” “What am I eating for a snack?” and “Should I have another latte? If so should it be hot or iced?” My mind is always thinking about FOOD!
After laying in bed for about two hours and procrastinating this morning, I decided to get up, clean, walk Kirra and did a little bit of food foraging to see what I could make for lunch. I probably had like 500 other things that I should have been doing instead but I decided I wanted to cook instead so cook I did. I saw lemons, risotto, salmon, and peas. That’s when the brilliant idea of a risotto with salmon came into play! I found some random herbs that I had in the fridge that I wanted to throw in so here comes the fun part. I probably used way too many unnecessary dishes but Mike was sweet enough to come home and clean up after me. We have this unspoken rule of one person cooking and the other doing the dishes and this system has seemed to work out very well for us the past few years. Any who! You’re here for the recipe so I won’t chit chat too much!
Ingredients (enough for two people)
- 2 salmon fillets
- zest and juice of 1 lemon
- Handful of mint
- Handful of cilantro (you can use another herb instead if you don’t like cilantro but I LOVE it)
- 1/2 red onion
- 1/2 cup of parmesan cheese
- Vegetable broth (as much as the risotto calls for)
- Risotto of choice (I had one with herbs de provence mixed in already but you can use plain risotto as well)
- 1/2 a cup of peas
- Olive oil
- Garlic Powder
- Chili Powder
- Cayenne Pepper
1. Add olive oil and butter in the pot and let it heat up before adding in the risotto. Then stir the risotto in the oil and butter before adding in the vegetable stock. Please do this on low heat so you don’t freaking burn yourself! Cook the risotto in the vegetable stock according to the package but remember to keep stirring the risotto and keep an eye on it! (I added a tablespoon of butter because well… I LOVE BUTTER.)
2. Chop up the mint, cilantro, and onion and place it to the side for later!
3. In a ramekin, mix in a tablespoon of garlic powder, chili powder, and cayenne
4. Salt and pepper the salmon and rub the chili mixture on the salmon.
5. Cook fish on medium/high heat (SKIN side FIRST) for about 3 minutes on each side. Please flip fish only ONCE.
6. When the risotto is almost done cooking, toss in the peas, lemon juice, zest, and let it cook for a few minutes (I let it sit in the risotto for about 4 minutes before turning off the heat).
7. Mix in fresh herbs and parmesan and plate it with the salmon!
8. Bon appetit!