Maple-Dijon Glazed Crispy Salmon with Pesto Risotto

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Crispy pan seared salmon topped with a maple-dijon glaze and served over a creamy pesto risotto for an easy, healthy dinner!

How to Make Crispy Salmon with a Maple Dijon Glaze:

  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!

*Alternatively, you can omit the water and brush this onto the slmon fillets prior to going into the oven. However, this method above is my favorite to getting that super flavorful and sticky glaze!

How to Make 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.

Cook with me! ⬇️

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Maple-Dijon Glazed Crispy Salmon with Pesto Risotto

Crispy pan seared salmon topped with a maple-dijon glaze and served over a creamy pesto risotto for an easy, healthy dinner!

PREP:
10
MINS
HOURS
COOK:
20
MINS
HOURS
TOTAL:
30
MINS
HOURS
TOTAL:
30

Ingredients

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

Instructions

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!

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