Serves 4 to 6
No need to use an expensive center cut of salmon for this dish. The thinner tail pieces are often cheaper and work just as well here. Fresh peas are wonderful if you can find them; just add them at the same time as the rice, because they require a little more cooking time than frozen peas.
Active Time: 25 minutes
Total Time: 60 minutes
- 1/4 cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- 3 leeks, white and light-green parts, thickly sliced
- 2 stalks celery, chopped
- Kosher salt
- 1 cup Arborio or other short-grain Italian rice
- 1 1/2 cups frozen peas, thawed
- 1 pound skinless salmon fillets, cut into 1-inch chunks
- 4 scallions, chopped
- Freshly ground black pepper, for serving
Heat the olive oil and butter over medium heat in a medium Dutch oven. When the butter is melted, add the leeks and celery. Season with 1 teaspoon salt. Cook until the leeks are softened but not browned, about 4 minutes. Add 3 quarts water, and bring to a rapid simmer. Simmer until the soup base is slightly reduced, about 30 minutes.
Add the rice, and return to a simmer, stirring occasionally. After 5 minutes, add the peas. Simmer until the rice is almost al dente, about 5 minutes more. Add the salmon, and cook until it is cooked through and the rice is al dente, 5 to 7 minutes more (about 17 minutes total). Stir in the scallions. Season with salt and pepper, and serve.