Crispy Lemon-Dijon Cod
over Leek Risotto
- Milk
- Fish
- Wheat
This dish features salmon layered with a tangy blend of lemon and Dijon mustard. A crisp panko breadcrumb crust gives it a golden, crunchy exterior that complements the tender, flaky fish inside. Beneath the salmon is a bed of creamy risotto loaded with leeks that add subtle sweetness and mellow onion-like depth, for an elegant yet comforting dinner.
Ingredients
1 unit
Veggie Stock Concentrate
½ teaspoon
Dried Rosemary
½ ounce
Vidalia Onion Paste
4 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
2 unit
Leeks
1 clove
Garlic
10 ounce
Icelandic Cod
(Contains: Fish)
¾ cup
Arborio Rice
2 unit
Mushroom Stock Concentrate
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 teaspoon
Dijon Mustard
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil; reduce to a low simmer. Wash and dry produce.
Peel and mince or grate garlic. Zest and quarter lemon.
Trim and discard root ends and dark green tops from leeks. Halve lengthwise; rinse under cold water, gently separating inner layers to wash away any trapped grit. Pat dry with paper towels; thinly slice crosswise into half-moons.
Place garlic and 1 TBSP butter (2 TBSP for 4 servings) in a small bowl. Cover and microwave until butter has melted, 30-60 seconds. Stir in lemon zest, panko, and pinch of salt and pepper.
Pat salmon* dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet, skin sides down.
Evenly spread a thin layer of mustard over tops of salmon. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Set aside until ready to roast in Step 5.
Heat 1 TBSP butter (2 TBSP for 4 servings) and a large drizzle of oil in a large pan over medium-high heat. Add leeks, half the rosemary, and ½ tsp salt (all the rosemary and 1 tsp salt for 4); cook, stirring frequently, until leeks are wilted and soft, 4-6 minutes.
Add rice; stir until evenly coated.
Carefully add 1 cup simmering water to pan with rice mixture. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy, 20-22 minutes. Remove pan from heat. TIP: Depending on the size of your pan, you may need a little more or a little less water.
Once risotto has cooked about 12 minutes, transfer salmon to oven and roast on middle rack until crust is golden brown and salmon is cooked through, 8-10 minutes.
Stir cream sauce base, Vidalia onion paste, mushroom stock concentrates, veggie stock concentrate, and cream cheese into pan with risotto.
Return pan to stovetop over medium heat and cook, stirring, until risotto has thickened and everything is combined, 2-4 minutes. TIP: If risotto seems too thick, stir in water 1 TBSP at a time until desired consistency is reached.
Taste and season with salt and pepper if desired.
Squeeze juice from one lemon wedge over salmon.
Divide risotto between shallow bowls; arrange salmon on top. Serve with remaining lemon wedges on the side.
