Crispy Panko-Crusted Salmon with Creamy Leek Risotto

This dish brings together two classic comfort foods: crispy, golden salmon and creamy risotto. The salmon gets a tangy lemon-Dijon spread and a crunchy panko crust, while the risotto is loaded with sweet, mellow leeks for a rich, satisfying base.

Perfect for a special dinner at home, this recipe is surprisingly simple to pull off. The risotto cooks slowly, absorbing flavor from mushroom and veggie stock, while the salmon bakes to flaky perfection in the oven. A squeeze of fresh lemon at the end brightens every bite.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried RosemaryView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit LeeksView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F and position rack in the middle. Bring 5 cups water to a boil in a medium pot, then reduce to a low simmer. Wash and dry produce. Peel and mince garlic. Zest the lemon, then cut it into quarters.
2. Trim leeks: remove root ends and dark green tops. Halve lengthwise, rinse under cold water to remove grit and pat dry. Slice crosswise into thin half-moons. In a small bowl, combine garlic and 1 tablespoon butter. Microwave until butter melts, 30-60 seconds. Stir in lemon zest, panko and a pinch of salt and pepper.
3. Pat salmon dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet, skin side down. Spread a thin layer of Dijon mustard over the top of each fillet. Press the panko mixture firmly onto the mustard layer. Set aside.
4. In a large pan over medium-high heat, melt 1 tablespoon butter with a drizzle of oil. Add leeks, half the dried rosemary and ½ teaspoon salt. Cook, stirring, until leeks are soft and wilted, 4-6 minutes. Add Arborio rice and stir to coat.
5. Add 1 cup of the simmering water to the pan. Stir and let cook until mostly absorbed. Continue adding water, ½ cup at a time, stirring after each addition, until rice is al dente and risotto is creamy, 20-22 minutes total. After the risotto has cooked about 12 minutes, transfer the salmon to the oven and roast until golden and cooked through, 8-10 minutes.
6. Remove risotto from heat. Stir in cream sauce base, Vidalia onion paste, mushroom stock concentrate, veggie stock concentrate and cream cheese. Return to medium heat and cook, stirring, until thickened and combined, 2-4 minutes. If too thick, add water 1 tablespoon at a time. Season with salt and pepper to taste.
7. Squeeze juice from one lemon wedge over the salmon. Divide risotto among shallow bowls, top with salmon and serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or cod. Adjust cooking time as needed.

How do I store leftovers?

Store leftover risotto and salmon separately in airtight containers in the fridge for up to 2 days. Reheat gently.

Can I make this dairy-free?

You can substitute butter with a dairy-free alternative and use a dairy-free cream cheese. The risotto may be less creamy.