Salmon Risotto

This is a great way to use up some of that left over Salmon from your barbecue, or you can cook it fresh as an accompaniment. Ideal to serve with a fish based barbecue.
Around 1 hour
30 Minutes
6 portions


  • For the salmon
  • Salmon fillets
  • soy sauce
  • white wine
  • dash of sesame oil
  • For the risotto
  • 200g arborio rice
  • 2 cm cube of butter
  • 1/2 glass wine
  • fish or chicken stock
  • grated parmesan
  • salt and pepper to taste
  • chopped fresh dill or fennel to garnish
  • olive oil for garnish


  1. Marinade the Salmon in the marinade ingredients for at least an hour in the fridge. Place the fillets on the barbecue skin side down and cook until cooked about two thirds of the way through and the skin is crispy. Turn and finish the cooking. They will turn very easily if the skin is crispy.
  2. Meanwhile, heat the butter in a frying pan or risotto/paella pan. Add the rice and fry until starting to froth slightly (about two minutes) add the wine and fry till evaporated. Add the pre-heated stock a ladle at a time and cook until creamy and the rice is ready. This should take around 4-5 ladles of stock and around 15 minutes depending on the heat of your hob (or barbecue). add a generous amount of grated parmesan and season to taste. Flake the Salmon flesh and add to the rice, stir until heated though and serve garnished with the dill or fennel and a drizzle of good quality olive oil.

Barbecue, Street Food and Outdoor Eating