Ingredients:

  • 3/4 medium leek, thinly sliced (approximately 1 cup, 120g)
  • 1/3 cup Arborio rice (60g)
  • 1/8 teaspoon garlic powder (0.5g)
  • 2/3 cup margarine (150g)
  • 2 cups (480ml) vegetable broth or chicken broth
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon grated Parmesan cheese
  • 6 oz (170g) salmon fillet, skin on or off
  • Olive oil or cooking spray
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Melt margarine in a small saucepan over medium-low heat. Add the sliced leek, Arborio rice, and garlic powder. Cook, stirring occasionally, until the leek is tender and the rice is slightly toasted (about 5-8 minutes).
  2. Carefully add 1/2 cup of the broth to the saucepan. Bring to a gentle simmer, stirring frequently until almost all liquid is absorbed. Continue to add broth, 1/2 cup at a time and simmering until absorbed; stir often. Continue until rice is tender, about 12-15 minutes. Remove from heat and let stand, covered, for 5 minutes.
  3. Preheat your grill to medium heat. Grease the grill rack with olive oil or cooking spray. Season the salmon fillet with salt and pepper (if desired). Grill the salmon, skin-side down (if using skin-on), for 5-7 minutes. Flip carefully and cook for another 5-8 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  4. Stir the chopped parsley and grated Parmesan cheese into the cooked risotto.
  5. Spoon the creamy leek risotto onto a serving plate. Top with the grilled salmon fillet. Serve immediately.