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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

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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.


Ingredients

Scale

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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