Spring Risotto with Panko Crusted Salmon

Ingredients

Ingredients below—full recipe is linked in my bio!

For the Salmon:

2 salmon fillets (5–6 oz each)

Dijon mustard, for brushing (about 1 tbsp total)

½ tbsp – 1 tbsp brown sugar, optional (depending on desired sweetness)

½ tsp smoked paprika

½ tsp Aleppo pepper (optional)

½ tsp garlic powder

½ tsp onion powder

¼ tsp cayenne pepper

Salt and black pepper, to taste

For the Panko Topping:

¼ cup panko breadcrumbs

Zest of ½ lemon (optional)

Salt and black pepper, to taste

2 tbsp chopped fresh herbs (parsley, chives, or dill)

1–2 tbsp melted butter (or olive oil)

Optional: 1 garlic clove, finely grated or minced

For the Risotto:

1 tbsp olive oil

2–4 tbsp butter (divided)

Salt and black pepper, to taste

2 leeks, white and light green parts only, thinly sliced

3 garlic cloves, minced (adjust to taste)

1 cup arborio rice

½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)

4–6 cups warm vegetable or chicken broth (start with 4 cups and add more as needed)

1 cup frozen peas (or to taste)

½ cup freshly grated Parmesan cheese

2–3 oz soft goat cheese (or to taste)

Zest of ½ lemon

Juice of ½ lemon (to taste)

Optional garnish: fresh herbs, lemon zest, olive oil, Parmesan cheese