Roast King Salmon & Summer Risotto

Roast King Salmon & Summer Risotto

Indulge your taste buds with a deliciously juicy roasted salmon, complemented by the earthy richness of wild mushroom risotto. Elevate your dining experience with our Carneros Pinot Noir, a velvety pinot noir that perfectly accentuates the flavors of this exquisite dish. Top the dish with our Pinot Noir compound butter, and impress your guests as as the butter melts atop the Salmon. Get ready for a culinary and wine journey like no other!


6 Wild King Salmon fillets (~5 ounces each)
Salt and ground white pepper, to taste
3 tablespoons olive oil
1 oz micro greens, for garnish


1/4 cup olive oil
1 lb Arborio rice
½ cup yellow onion, small dice
2 quarts vegetable broth
1 cup green zucchini, small dice
1 cup  seasonal wild mushrooms (morels, porcinis or any other mushroom available), roasted

  • Trim and clean mushrooms
  • Season with salt, ground white pepper and 3 tablespoons olive oil.
  • Place on roasting pan and roast at 400-degree oven for 8 to 10 minutes. Reserve them until needed.

1 cup grated Parmesan
4 ounces butter cut into small chunks
2 cups of spinach leaves, rough chop
Salt and white pepper to taste

Pinot Noir Butter

2 cups of PEJU Pinot Noir
1 tablespoons shallots, diced
4 oz butter, room temperature
¼ teaspoon of salt and white pepper



In a stainless-steel saucepan combine wine and shallots, bring to a low simmer until it is nearly dry and about 1 tablespoon in volume (~20 minutes).

Let reduction cool.

Place butter into a small mixing bowl, add wine and shallot reduction, salt and pepper. Mix until ingredients are well incorporated. Refrigerate for an hour / until ready to plate.

Using a tablespoon scoop mixture, form into a round cake shape and garnish on top of salmon.



Heat a medium-sized saucepan over medium heat for 3 minutes, add oil.

Add arborio rice and onion, cook until rice begins to separate about 8 to 10 minutes, stir constantly.

Add 1 quart of broth, and continue to stir until it reduces by half, about 12 minutes.

Add zucchini and mushrooms. Add remaining broth and continue to cook gently for about 12 minutes. Stir constantly (that is the secret to making creamy risotto!).

Taste rice. If you like al dente don’t add additional broth, if you like it tender add more broth.

Add Parmesan and butter. Stir slowly to cream the risotto, about 2 minutes.

Add the spinach and fold into risotto. Add salt and white pepper to taste.

Serve immediately and garnish with roasted salmon, Pinot Noir butter and micro greens.



Pre-heat oven to 300°F.

Season fillets with salt and white pepper.

Heat sauté pan on medium for 3 to 4 minutes, add the olive oil and heat for 1 more minute.

Place salmon face down and sear for 2 minutes until golden brown. Flip salmon and cook for 1 more minute.

Place sauté pan with salmon into oven for 8 to 10 minutes. Reserved until needed.

Note: Make sure to cook salmon and risotto at the same time so both items are hot when served.

Roasted Salmon & Summer Risotto
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