Seared Salmon in Salsa Verde Risotto

This is not the Salsa Verde you might be accustomed to from Mexican Salsa recipes. The Spanish version, originally from Basque, has a healthy, delicious herb and wine sauce that pairs perfectly with saffron risotto.



  • 1 1/2 cups Bomba rice
  • 1 yellow onion finely diced
  • 1 shallot finely diced
  • 4 cloves of garlic minced fine
  • 2 cups Fume Blanc (Sauvignon Blanc)
  • 5 cups fish fumet (can use fish stock if not available)
  • 2 cups of parsley finely chopped
  • 4 tablespoons of butter
  • 3 tablespoons neutral oil
  • 2 teaspoons saffron
  • 4 salmon fillets, skin on
  • salt and pepper to taste


  1. Season the salmon fillets with salt and pepper. Set aside and keep at room temperature while you begin making the rice.
  2. In a small saucepan, heat the fish fumet over low heat. You want to ensure this is warm prior to using to make the rice.
  3. Heat two tablespoons of neutral oil over medium heat in your universal pan. When hot, add the onions and shallots to the pan and sauté for 5 minutes or until the onions are translucent.
  4. Add the rice to the pan and continue to cook for 2 minutes. Add the garlic and continue to cook for an additional minute.
  5. Pour the wine into the pan and bring to a simmer. Let the wine reduce by half. Season with salt and pepper.
  6. Pour the stock into the pan and stir to incorporate. Add the saffron, and bring to a simmer, reducing heat to low, and cover with the lid 3/4 on, leaving a small opening to let the steam out. Let cook untouched for 10 minutes.
  7. Remove the lid, add the parsley, and stir to combine. Season with salt and pepper and cover. Continue to cook for an additional 10 minutes. Remove the lid and taste to ensure the rice is cooked through. The rice should still look a bit soupy. Stir in the cold butter. Use the helper handles to stir the pan and incorporate the cold butter.
  8. While the rice is cooking for another 10 minutes, pat the salmon fillets with a paper towel.. Make three shallow slits in the skin parallel to each other. Season with salt and pepper. Heat 1 tablespoon of neutral oil in a skillet. When hot, add the salmon fillets skin side down, pressing each one into the pan for 10 seconds before adding the next piece. Let cook 3/4 of the way through for roughly 5 to 7 minutes. Flip over and finish cooking through for another 2 minutes. Remove from the pan. Sprinkle with sea salt.

Pro Tip

Making the slits in the skin of the fish will help the skin not shrink when cooking. A fumet is a more delicate stock that has not been cooked down as long. This delicate flavor is better than stock for this recipe as the sauce will have the undertones of the fish flavor but will not overpower the dish. 


Chef Name

Chef Bio

To learn more about this chef, please visit their website at name of link

Connect with them on social name of link