Crispy Lemon-Dijon Salmon

🥘 Ingredients

• Arborio rice
  1.5 c
• Dijon mustard
  4 tsp
• Panko breadcrumbs
  ½ cup
• Veggie stock concentrate
  2 unit
• Vidalia onion paste
  1 oz
• butter
  2 tbsp
• cooking oil
• cream cheese
  1/2 c
• cream sauce base
  8 oz
• dried rosemary
  1 tsp
• garlic
  2 clove
• leeks
  4 unit
• lemon
  2 unit
• mushroom stock concentrate
  4 unit
• pepper
• salmon
  20 oz
• salt

🍳 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 (8 cups for 4 servings) to a boil; reduce to a low simmer. Wash and dry all produce. Peel and mince or grate garlic . Zest and quarter lemon .

   garlic: 2 clove, lemon: 2 unit
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 butter (2 TBSP for 4 servings) in a small bowl . Cover and microwave until butter has melted, 30-60 seconds. Stir in lemon zest, Panko breadcrumbs , and a pinch of salt and pepper .

   leeks: 4 unit, butter: 1 tbsp, Panko breadcrumbs: ½ cup, salt, pepper
3. 

   3

   Pat salmon dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet , skin side down. Evenly spread a thin layer of Dijon mustard over tops of salmon. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Set aside until ready to roast in Step 5.

   salmon: 20 oz, Dijon mustard: 4 tsp
4. 

   4

   Heat butter (2 TBSP for 4 servings) and a large drizzle of cooking oil in a large pan over medium-high heat. Add leeks, half the dried rosemary , and ½ tsp salt (all the rosemary and 1 tsp salt for 4 servings); cook, stirring frequently, until leeks are wilted and soft, 4-6 minutes. Add Arborio rice ; stir until evenly coated.

   butter: 1 tbsp, cooking oil, dried rosemary: 1 tsp, Arborio rice: 1.5 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, 20-22 minutes. Remove pan from heat. TIP: Depending on the size of your pan, you may need a little more or a little less water. 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, 8-10 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, 2-4 minutes. TIP: 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: 8 oz, Vidalia onion paste: 1 oz, mushroom stock concentrate: 4 unit, Veggie stock concentrate: 2 unit, cream cheese: 1/2 c
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. Fish is fully cooked when internal temperature reaches 145 degrees.