Cast Iron Salmon and a Creamy Spinach Risotto

This was one of my favorite recipes EVER made. It takes a bit of cooking and attention to the stove, but the product is creamy, delicious and oh-so satisfying. I made this on my last night visiting Brad in Seattle and I think it might have been my favorite food of the whole vacation (and the only home-made meal!) I definitely recommend making for a date night or for yourself/the whole family! It is easy to decrease or increase the portions depending on your crew. This was for ~2 servings of salmon and about 4 servings of the risotto. :) 

Risotto Recipe:

  • 1 cup Arborio rice

  • 1 tbsp Butter

  • 1 minced garlic clove

  • 1/2c white wine

  • ~3c chicken broth

    • do NOT recommend using beef broth - we tried this out of desperation on valentines day and it was not good

    • Would go with regular sodium as this enhances the flavor! If you need to cut back on sodium - choose a low sodium option and try to add in different seasonings for taste

  • A big handful of spinach

  • 1/4-1/2c Parmesan cheese

  • Salt, pepper

  • Lemon juice

  • Directions: Start in a big skillet, cooking the butter and garlic slowly on medium-low. (This recipe is a BIG test to your patience… but a nice way to be present and enjoy the art of cooking - no instagram or facebook allowed!).

  • Add rice to skillet and the white wine and stir until wine is cooked in

  • Then add 1/4c chicken broth at a time while stirring continuously until it cooks, adding to about 3 cups total.

    • This does take a bit but really lets the rice cook and expand.

  • Throw in spinach and Parmesan and stir until cheese is melted and rice becomes creamy and thick.

  • Add in salt, pepper, and even some juice from a lemon for extra taste. Takes about 40 min total to get the desired consistency!

Salmon Recipe:

  • Salmon filets from supermarket (wild caught is best) - I bought pre-seasoned "cajun" filets, but CAN season yourself! My favorites are salt, pepper, lemon, or simply using old bay scrub!

  • Directions: Cook in cast-iron or regular skillet for ~5 minutes each side, or until fully cooked and the insides are only lightly pink.