Crispy Panko-Crusted Salmon with Creamy Leek Risotto

This dish features salmon fillets with a tangy lemon-Dijon spread, topped with a golden panko crust that bakes up crispy and crunchy. Beneath the perfectly cooked fish lies a bed of creamy risotto enriched with tender leeks, which add a subtle sweetness and mellow onion-like depth.

It’s an elegant yet comforting dinner that comes together with minimal fuss. The risotto is cooked using a simplified stovetop method, while the salmon bakes in the oven, making this a manageable weeknight meal that feels special enough for company.

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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

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil; reduce to a low simmer. Wash and dry produce. Peel and mince or grate garlic. Zest and quarter lemon.
2. Trim and discard root ends and dark green tops from leeks. Halve lengthwise; rinse under cold water, gently separating inner layers to wash away any trapped grit. Pat dry with paper towels; thinly slice crosswise into half-moons. Place garlic and 1 TBSP butter (2 TBSP for 4 servings) in a small bowl. Cover and microwave until butter has melted, 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 sides down. Evenly spread a thin layer of mustard over tops of salmon. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Set aside until ready to roast in Step 5.
4. Heat 1 TBSP butter (2 TBSP for 4 servings) and a large drizzle of oil in a large pan over medium-high heat. Add leeks, half the rosemary and ½ tsp salt (all the rosemary and 1 tsp salt for 4); cook, stirring frequently, until leeks are wilted and soft, 4-6 minutes. Add rice; stir until evenly coated.
5. Carefully add 1 cup simmering water to pan with rice mixture. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water-adding ½ cup at a time and stirring until liquid has absorbed-until rice is al dente and risotto is creamy, 20-22 minutes. Remove pan from heat. TIP: Depending on the size of your pan, you may need a little more or a little less water. Once risotto has cooked about 12 minutes, transfer salmon to oven and roast on middle rack until crust is golden brown and salmon is cooked through, 8-10 minutes.
6. Stir cream sauce base, Vidalia onion paste, mushroom stock concentrates, veggie stock concentrate and cream cheese into pan with risotto. Return pan to stovetop over medium heat and cook, stirring, until risotto has thickened and everything is combined, 2-4 minutes. TIP: If risotto seems too thick, stir in water 1 TBSP at a time until desired consistency is reached. Taste and season with salt and pepper if desired.
7. Squeeze juice from one lemon wedge over salmon. Divide risotto between shallow bowls; arrange salmon on top. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

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

Can I make this recipe dairy-free?

You can substitute butter with a dairy-free alternative and use a dairy-free cream cheese and cream sauce base. The risotto may have a slightly different texture.

How do I store leftovers?

Store leftover salmon and risotto separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the microwave or oven.