Crispy Lemon-Dijon Salmon

🥘 Ingredients

• arborio rice
  1 c
• butter
  3 tbsp
• cream cheese
  4 oz
• cream sauce base
  1 unit
• dijon mustard
  1 tbsp
• dried rosemary
  1 tsp
• garlic
  2 cloves
• leeks
  2 stalks
• lemon
  2 whole
• mushroom stock concentrate
  1 unit
• olive oil
  1 tbsp
• panko breadcrumbs
  ½ cup
• salmon fillets
  2 filets
• veggie stock concentrate
  1 unit
• vidalia onion paste
  1 unit

🍳 Cookware

• medium pot
• small bowl
• baking sheet
• large pan

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. In a medium pot , bring 5 cups water to a boil; reduce to a low simmer. Wash and dry all produce. Peel and mince garlic . Zest and quarter lemon .

   garlic: 2 cloves, lemon: 2 whole
2. 

   2

   Trim and discard root ends and dark green tops from leeks . Halve lengthwise; rinse under cold water, gently separating inner layers to wash away any trapped grit. Pat dry with paper towels; thinly slice crosswise into half-moons. Place garlic and 1 TBSP butter in a small bowl . Cover and microwave until butter has melted ⏱️ 45 seconds . Stir in lemon zest, panko breadcrumbs , and a pinch of salt and pepper.

   leeks: 2 stalks, butter: 3 tbsp, panko breadcrumbs: ½ cup
3. 

   3

   Pat salmon fillets dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet , skin sides down. Evenly spread a thin layer of dijon mustard over tops of salmon. Mound with panko mixture, pressing firmly to adhere. Set aside until ready to roast.

   salmon fillets: 2 filets, dijon mustard: 1 tbsp
4. 

   4

   Heat 1 TBSP butter and a large drizzle of olive oil in a large pan over medium-high heat. Add leeks, half the dried rosemary , and ½ tsp salt; cook, stirring frequently, until leeks are wilted and soft ⏱️ 5 minutes . Add arborio rice ; stir until evenly coated.

   olive oil: 1 tbsp, dried rosemary: 1 tsp, arborio rice: 1 c
5. 

   5

   Carefully add 1 cup simmering water to pan with rice mixture. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy ⏱️ 21 minutes . Remove pan from heat. Once risotto has cooked about 12 minutes, transfer salmon to oven and roast on middle rack until crust is golden brown and salmon is cooked through ⏱️ 9 minutes .
6. 

   6

   Stir cream sauce base , vidalia onion paste , mushroom stock concentrate , veggie stock concentrate , and cream cheese into pan with risotto. Return pan to stovetop over medium heat and cook, stirring, until risotto has thickened and everything is combined ⏱️ 3 minutes . If risotto seems too thick, stir in water 1 TBSP at a time until desired consistency is reached. Taste and season with salt and pepper if desired.

   cream sauce base: 1 unit, vidalia onion paste: 1 unit, mushroom stock concentrate: 1 unit, veggie stock concentrate: 1 unit, cream cheese: 4 oz
7. 

   7

   Squeeze juice from one lemon wedge over salmon. Divide risotto between shallow bowls; arrange salmon on top. Serve with remaining lemon wedges on the side.