What To Do With Leftover Baked Salmon?
Finding things to make with leftovers is a fun challenge, but we try our best to rise to the occasion. We did that with some leftover salmon when we prepared this salmon risotto dish.
Salmon Risotto to the Rescue
Last night, I was looking for something quick and easy to use up the leftover salmon. The answer? Salmon risotto. It’s easy to prepare, and I usually have all the ingredients on hand, like Arborio rice, stock, and seasonings. Some frozen lobster stock was left over from boiling up the lobster shells from a previous dinner.
You will see frozen peas listed as an ingredient. Of course, fresh peas would be great if you have them, but we always have frozen peas in the freezer, and my wife and I rarely make a risotto that doesn’t include them. They are our risotto staple; one started as a method to get veggies into young children. You could always add leftover corn, zucchini, or whatever veggie leftovers you have on hand.
I also added a spoonful of our leftover salmon seafood sauce at the end for an additional layer of flavor, and it worked. I suspect most of you don’t have seafood sauce hanging around, so I suggest trying the fresh dill.
Seafood Stock
Seafood stock is a flavorful liquid made by simmering a combination of seafood, aromatic vegetables, herbs, and spices in water. It serves as a base for various seafood-based dishes, providing depth of flavor and enhancing the overall taste profile.
The key ingredients used to make seafood stock typically include a variety of seafood scraps or shells, such as shrimp shells, crab shells, fish heads, and lobster carcasses. These seafood parts are rich in flavor and contain natural gelatin, which helps give the stock a rich and velvety texture.
Salmon Risotto Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cups Arborio rice
- 6 cups seafood stock chicken or vegetable stock will work too
- 2 – 3 cups leftover salmon
- 1 cup frozen peas
- 1 tablespoon fresh dill finely chopped
- Salt & Pepper to taste
Instructions
- Heat the oil in the pan until hot and add the diced onion. Cook over medium heat until it begins to soften, about 5 minutes.
- Push the onions to the side of the pan and add the Arborio rice. Cook for a few minutes to coat the rice in the olive oil.
- Add a ladle full or two of the stock to the pan and stir and stir and stir. One of the secrets to great risotto is a lot of stirring. You need to take your time and let the rice absorb the liquid before adding more. And keep stirring!
- You don’t want to dump all the stock in to the pan and let it absorb like you might with other rice types - just a ladle at a time and lots of stirring.
- When the stock is running low, about 2 cups left, add the peas. When you are down to a cup, you can add the salmon and it will reheat in the rice.
- Now add the frozen peas. Let this cook for a few more minutes, taste, adjust seasoning with salt and pepper and serve.
