Maple-Dijon Glazed Crispy Salmon with Pesto Risotto

Servings: 4

For the Pesto Risotto:

• 2 tbsp. Unsalted Butter
• 4 cups Vegetable Stock, or Chicken Stock
• 1/4 cup Dry White Wine
• 1 cup Arborio Rice
• 1/2 cup Basil Pesto, homemade or store bought
• (Optional) 1/3 cup Grated Mozzarella
• (Optional) 1 cup Frozen Peas

For the Maple-Dijon Glazed Salmon:

• 2-4 Salmon Fillets, depending on thickness
• 2 tbsp. Olive Oil
• 1/3 cup Maple Syrup
• 1 tbsp. Dijon Mustard
• 2 tbsp. Water
• 2 tbsp. Melted Butter

For the Pesto Risotto:

1. In a large skillet over medium high heat, add the risotto and butter to sauté 2-3 minutes. Add the white win to de-glaze the pan. Stir until absorbed.
2. Add 1 cup of the vegetable stock and stir until it absorbs. Repeat this until almost all the stock is absorbed, about 18-22 minutes. When you add the last cup of stock, also add the pesto, peas, and (optional) grated mozzarella.
3. Let it simmer on LOW heat until creamy and thick, but still sauce-y. If needed, add heavy cream to help thin it out. Season with salt and black pepper to taste.

For the Maple-Dijon Glazed Salmon:

1. Preheat oven to 400F. In an oven-safe skillet over medium-high heat, add the olive oil.
2. While that heats up, season both sides of the salmon fillet with salt and black pepper.
3. Add the seasoned fillets to sear 2-3 minutes on each side. Carefully transfer the skillet to oven to finish cook 8-10 minutes, until salmon is fully cooked in the center.
4. To make the glaze, combine the maple syrup, dijon, water, and melted butter. Add to a small saucepan over medium heat to cook until thickened, about 4-5 minutes. Spoon the glaze over the cooked salmon fillets to enjoy!