• 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.

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