- To a skillet over medium heat, add 2 tablespoons oil and salmon burgers and cook for 5-6 minutes on each side, until internal temperature reaches 165°F degrees. Set aside.
- To a large skillet over medium heat, add 2 tablespoons oil and leeks and sauté 1 minute. Add another 2 tablespoons olive oil, rice, and garlic and sauté another 1-2 minutes, stirring occasionally, until rice begins to stick and turn slightly translucent.
- Add hot water ½ cup at a time and continue cooking, stirring continuously until water is absorbed, 20-25 minutes.
- Halfway through cooking time, add ¼ cup butter, salt and pepper.
- Add lemon zest, parmesan and remaining ¼ cup butter and continue stirring.
- In a small amount of water blanch asparagus pieces for about 30 seconds, drain and add to risotto.
- Dice salmon burgers and gently fold into risotto.
- To serve, plate risotto and top with baby arugula and flaky salt.
Salmon Risotto with Lemon and Arugula
- Preparation5 minutes
- Cook Time 35 minutes
- Serves 4-6
INgredients
- 6 tablespoons olive oil, divided use
- 1 Package Good Catch® Plant-Based Salmon Burgers
- 1 leek, minced
- 1 ½ cups arborio rice
- 1 clove garlic, thinly sliced
- 4 cups hot water
- ½ cup plant-based butter, divided use
- Salt and pepper, to taste
- Zest of 1 lemon
- ½ cup plant-based parmesan
- 1 bunch asparagus, end sliced thin, tops sliced lengthwise
- 2 cups baby arugula
- Flaky salt, optional
Instructions
- To a skillet over medium heat, add 2 tablespoons oil and salmon burgers and cook for 5-6 minutes on each side, until internal temperature reaches 165°F degrees. Set aside.
- To a large skillet over medium heat, add 2 tablespoons oil and leeks and sauté 1 minute. Add another 2 tablespoons olive oil, rice, and garlic and sauté another 1-2 minutes, stirring occasionally, until rice begins to stick and turn slightly translucent.
- Add hot water ½ cup at a time and continue cooking, stirring continuously until water is absorbed, 20-25 minutes.
- Halfway through cooking time, add ¼ cup butter, salt and pepper.
- Add lemon zest, parmesan and remaining ¼ cup butter and continue stirring.
- In a small amount of water blanch asparagus pieces for about 30 seconds, drain and add to risotto.
- Dice salmon burgers and gently fold into risotto.
- To serve, plate risotto and top with baby arugula and flaky salt.