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BBQ Baked Salmon with Corn Risotto

BBQ Baked Salmon with Corn Risotto is the taste of Summer from the comfort of your own home! Salmon filets are basted with bbq sauce and baked until perfectly done. Served on top of a bed of decadently creamy sweet corn risotto, you won’t be able to resist! A salmon dinner that brings the sunshine inside. 

Not only is this dish delicious, but it comes together easier than you think! Don’t let the process of making homemade risotto scare you, because it is definitely worth it! Here’s a quick breakdown and tips for making the corn risotto:

How to make the corn risotto:

Making risotto at home can seem like a dauting task, but don’t let it be! All you need is a few simple ingredients a little bit of time. 

  1. Start out by adding the butter, onion and garlic to a pan and sauté until lightly translucent. Add in the arborio rice and toast for about 30 seconds to 1 minute, then deglaze the pan with white wine.
  2. Add in the frozen (or canned) corn and ladle in the chicken (or vegetable) stock a little at a time until the rice has soaked it all up and is light and flufy. This is the most time consuming part, but it’s worth it!
  3. Stir in a little heavy cream, asiago cheese and season to taste with salt and pepper. You’re set to go!

When to start the BBQ Baked Salmon:

Since the salmon cooks in about half of the time that the risotto does, I recommend starting it once you get to the point of adding chicken stock to the risotto. That way, you can make sure that the salmon doesn’t over-cook waiting for the risotto to get done. The salmon will take about 15 minutes to cook!

BBQ Baked Salmon with Corn Risotto is perfect for any weeknight meal. No matter what’s going on outside, you can have a little taste of Summer in your kitchen. The combination of bbq and sweet corn are two that are meant to be together. This is a dinner you won’t be able to resist!

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BBQ Baked Salmon with Corn Risotto


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x

Description

BBQ Baked Salmon with Corn Risotto is the taste of Summer from the comfort of your own home! Salmon filets are basted with bbq sauce and baked until perfectly done. Served on top of a bed of decadently creamy sweet corn risotto, you won’t be able to resist! A salmon dinner that brings the sunshine inside.


Scale

Ingredients

For the bbq salmon:

  • (4) 4oz salmon filets
  • 1 teaspoon seasoned salt
  • 1 cup bbq sauce

For the corn risotto:

  • 1 small onion, diced
  • 1 tablespoon chopped garlic
  • 2 tablespoons butter
  • 12 oz arborio rice
  • 1/2 cup white wine
  • 12 oz frozen corn
  • 32 oz chicken stock
  • 1/2 cup shredded asiago cheese
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions

For the bbq salmon:

  1. Since the salmon will cook faster than the risotto, I recommend putting the salmon in the oven when the risotto is about halfway finished.
  2. Preheat your oven to 350 degrees. Place the salmon filets on a baking sheet and evenly season with the seasoned salt. Lightly brush the tops of the salmon filets with half of the bbq sauce and place in the oven.
  3. Bake for about 5 minutes, baste the salmon filets with the remaining half of the bbq sauce and bake for about 10 minutes more, or until the salmon is cooked through.

For the corn risotto:

  1. Heat the butter over medium heat in a large sauté pan or skillet. Add in the onion and garlic and sauté for a couple minutes, avoiding browning. Add the arborio rice into the skillet and toss to coat with the butter and onions to toast for about 30 seconds to 1 minute.
  2. Deglaze the pan with the white wine. Stir in the frozen corn and sauté for a minute or so. Add in one cup of chicken stock and bring to a simmer before reducing the heat to low.
  3. Working with one cup of chicken stock at a time, stir one in once the rice has absorbed the previous cup of chicken stock. Repeat this until all the chicken stock has been used and the rice is creamy in consistency. This can take about 20-30 minutes.
  4. Stir in the shredded asiago cheese and heavy cream. Season to taste with salt and pepper. Serve the salmon with the risotto and top with chopped green onion if desired. Enjoy!

Notes

  • Alaskan or Sockeye salmon filets work great!
  • Since the salmon cooks faster than the risotto, I recommend putting the salmon in the oven when the risotto is about halfway done (around step 3 for the risotto).
  • Frozen or canned corn works! If using canned corn, make sure to drain it before adding it in.

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