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.
- 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.
- 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!
- 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!