HobNob’s Seared Salmon with Mushroom Garlic Parsley Risotto
A Taste of Spring
Spring is all about bright flavours and lighter comfort, and Seared Salmon with Mushroom Garlic Parsley Risotto delivers both with ease.
Creamy Arborio rice, earthy mushrooms, fresh herbs, and crispy‑skinned salmon come together in a dish that feels elegant yet effortless, striking the perfect balance between indulgent and fresh. Finished with vibrant parsley and subtle garlic, it brings a taste of the season straight from the kitchen to your table.
Recipe compliments of Executive Chef Seth Labonte from HobNob Restaurant at The Charles Hotel.
Ingredients
Serves 2 people
2, 6 oz portions Salmon
2 cup Arborio rice
2 L Chicken or vegetable stock (reserve some stock for final product)
1 Shallot, small dice
1 clove Garlic
1 Bunch Parsley
2 cup Olive oil
Mushrooms (shiitake, cremini, button)
White wine of your choosing
Butter, cubed
Salt and pepper
Method
- In a large pan, gently sweat the shallots and garlic (reserve some shallots and garlic for the final product) until soft and translucent.
- In a small stock pot, heat your chicken or vegetable stock, this will be used to cook the risotto.
- Toast the arborio rice in the pan without burning until it’s a light brown color. Deglaze the pan with white wine, about one cup and reduce until dry.
- Add your hot stock and cover the risotto about half an inch. Do not over stir. Once risotto is cooked to desired tenderness, set aside.
- In a food processor, add parsley, oil and garlic and blend until smooth or whatever texture you like.
- Clean your mushrooms by removing the stems and slicing thinly.
- To bring this all together, cook the mushrooms on high heat and sauté quickly.
- Once cooked, add and gently sweat the shallot and garlic until soft.
- Add white wine and reduce, then add the cooked risotto and finish with butter and your herb pesto, season with salt and pepper.
- In a different pan, cook your salmon skin side down in a hot pan. Make sure to dry the salmon skin so it does not stick.
- Make sure the oil in the pan is hot enough, this will also reduce the chance of sticking. Season with salt and pepper and cook salmon to desired tenderness and plate.
- When plating risotto make sure it is not too stiff and not too loose.
- Add a splash of lemon juice at the end to really brighten the dish.
Tips
- Take care to not overcook the risotto or the salmon.
- When adding green ingredients, take care not to overcook them, as this will dull their vibrant colour.
- For best results, dry the salmon uncovered on paper towel overnight; this helps remove excess moisture and yields perfectly crisp skin.
Wine Pairing – 2023 Bella Terra ‘Sur Lie’ Chardonnay
The 2023 Cave Spring Pinot Noir ‘Dolomite’ is an ideal match for this 2023 Bella Terra ‘Sur Lie’ Chardonnay
This unoaked Chardonnay showcases the focus and intensity of the 2023 vintage, fermented and aged entirely in stainless steel to preserve purity and freshness. Extended time on the lees adds subtle texture and depth, giving the wine a rounded mouthfeel without the influence of oak.
That creamy, almost buttery finish mirrors the natural richness of the salmon and the velvety risotto, while the wine’s bright, structured acidity cuts cleanly through the garlic and shallots. The result is a beautifully balanced pairing that enhances both the dish and the wine, letting each element shine.
Pairing compliments of the sommeliers at HobNob Restaurant.