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Sorghum Risotto with Artichoke Hearts, Peas & Salmon Skewers

Considered an ancient grain, sorghum has a deliciously chewy texture that gives body to this colorful risotto topped with salmon skewers.

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Brandon Barré

All about salmon

Chef Jo shares all you need to know about this firm pink fish, plus a recipe for Asian-style grilled salmon!

Prep Time
40 min
Cook Time
20 min
60 min


  • 3 tbsp olive oil, divided
  • Zest of 2 lemons plus 3 tbsp fresh lemon juice, divided
  • 2 tbsp Dijon mustard
  • 1/3 cup packed fresh dill, finely chopped
  • 1/4 cup packed fresh mint leaves, finely chopped, plus 3 tbsp chopped for garnish
  • 1 lb skinless salmon fillet, cut into 1-inch cubes
  • 3 artichokes
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 1 cup sorghum, rinsed and soaked overnight
  • 4 cups low-sodium vegetable or chicken broth, divided (TRY: Pacific Foods Organic Vegetable Broth Low-Sodium), divided
  • 1 cup fresh shelled green peas (from about 1 lb with shells; frozen may be substituted, but do not thaw)
  • 1 oz grated Pecorino-Romano cheese (about 1/4 cup packed)
  • Olive oil cooking spray
  • 2 red Fresno or Thai chiles, sliced and seeded, optional


  • 4 metal or wooden skewers (if using wooden, soak for 30 minutes)


  1. In a small bowl, whisk together 2 tbsp oil, half the lemon zest, 1 tbsp lemon juice and mustard until combined. Add dill and mint and whisk to combine. Transfer to a large zip-top bag. Add salmon, then seal and massage the bag to coat salmon with marinade. Refrigerate for 1 to 4 hours.
  2. Cut off top 2 inches of artichokes and discard any remaining spiky leaves. Cut off stems so that artichokes sit upright. Fill a large saucepan with about 1 inch water and place a metal steamer basket inside. Cover and bring to a boil. Place artichokes in basket, then cover and reduce heat to medium. Simmer until leaves can be easily plucked off and a fork inserted in the base comes out easily, 20 to 25 minutes. Transfer to a work surface. When cool enough to handle, remove all the outer leaves and scrape off the inedible “hairy” choke with a spoon; trim any tough bits off the base so you’re left with just the hearts. Cut each heart into sixths and toss with 2 tbsp lemon juice in a small bowl to prevent discoloration. Set aside.
  3. Meanwhile, in a large saucepan on medium, heat remaining 1 tbsp oil. Add shallot and garlic and cook, stirring frequently, until translucent, 1 to 2 minutes. Add sorghum and cook, stirring frequently, until lightly toasted, about 2 minutes. Add 3 1/2 cups broth, then cover and bring to a boil. Reduce heat to medium-high and simmer, uncovered, stirring occasionally, until broth is almost completely absorbed and grains are tender but retain their naturally chewy texture, 35 to 55 minutes.
  4. Add remaining 1/2 cup broth. When it comes to a simmer, add peas. Cook, stirring frequently, until peas are tender and broth is nearly absorbed, 3 to 4 minutes. Add cheese and reserved artichoke hearts and stir until heated through, about 1 minute. Remove from heat and stir in remaining half of lemon zest.
  5. Meanwhile, place oven rack in upper middle position and preheat broiler to high. Line a large rimmed baking sheet with foil and mist with cooking spray. Thread salmon onto skewers and place on baking sheet (discarding marinade). Broil until salmon flakes easily and is opaque in the center, 5 to 6 minutes, turning skewers halfway through. Divide sorghum among 4 plates and top with skewers. Garnish with remaining mint and chiles (if using).

Nutrition Information

  • Serving Size 1 1/4 c sorghum and 1 skewer
  • Calories 447
  • Carbohydrate Content 50 g
  • Cholesterol Content 62 mg
  • Fat Content 14 g
  • Fiber Content 9 g
  • Protein Content 34 g
  • Saturated Fat Content 3 g
  • Sodium Content 392 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 3 g