Grilled Salmon with Leek Risotto

• PREP TIME
  20 minutes
• TOTAL TIME
  25 minutes
• YIELD
  1 serving

Ingredients

• 1 medium leek, thinly sliced (about 3/4 cup)
• 1/3 cup Arborio rice
• 1/8 teaspoon garlic powder
• 1 teaspoon un-salted butter
  
• 3/4 cup reduced-sodium chicken broth
• 6 ounces salmon fillet
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon grated Parmesan cheese
  
• 1/4 teaspoon sea salt
  
• Lemon wedge (optional)

Directions

1. In small saucepan melt butter and salt. Cook leek, rice and garlic powder in butter over medium-low heat for 5 to 8 minutes or until leek is tender and rice is lightly toasted.
   
2. Carefully add broth to saucepan. Bring to boiling. Reduce heat. Simmer, covered, for 12 to 15 minutes or until rice is tender. Remove from heat. Let stand, covered, for 5 minutes.
3. Meanwhile, grill salmon on greased grill rack over medium coals for 10 to 15 minutes or until fish flakes easily with fork, carefully turning once.
4. Stir parsley and Parmesan cheese into rice. Spoon onto serving plate. Top with salmon.

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