Seasonal Inspiration

• One of the easiest ways to prepare a menu is to look at what fresh ingredients are in season. In spring, a plate of salmon and colorful risotto primavera is as pleasing to the eye as it is to the palate -- think risotto studded with fresh asparagus tips, peas and cherry tomatoes, paired with salmon seasoned simply with salt and pepper and finished with a squeeze of lemon. Fall flavors, such as butternut squash or mushroom and sage risotto, warm up a zesty honey-dijon or sweet maple-glazed salmon.

International Flair

• Rich risotto alla Milanese -- featuring saffron, butter and Italian cheese -- is a classic risotto recipe that requires only a few ingredients. To enhance its Italian roots and provide a foil to its rich flavor, pair this risotto with herb-roasted salmon with fresh or dried oregano, basil, rosemary or thyme. You could also do a take on Spanish seafood paella -- both risotto and paella are often made with arborio rice -- by flavoring your risotto with saffron, garlic, and paprika and serving it along with grilled salmon, or cook salmon pieces in the risotto itself, as you would a traditional paella.

Contrasting Flavors

• For a well-rounded flavor profile, think of ways risotto can provide a contrast to whatever salmon recipe you're using. If you're serving smokey grilled salmon, a simple lemon risotto would provide a hit of bright, zesty flavor. Fennel risotto, with its depth of flavor and hint of licorice, would enhance a straightforward citrus-glazed salmon. Spicy blackened or salty soy-glazed salmon may pair well with sweeter risottos featuring corn and roasted red pepper, or even coconut for an island flair.

New Ways

• If you're still searching for the perfect risotto to pair with your salmon, variations on the standard formula may suit you. For example, if you want a hearty, earthy risotto, try using nutty barley or farro instead of traditional arborio rice. Risotto cakes are a fun twist on the traditional preparation, and a smart use for leftover risotto -- just combine 2 cups of risotto with 2 egg and 1 cup of breadcrumbs to form cakes, and pan saute until golden and crisp on each side. For a totally unexpected take on risotto, serve it not along side your salmon but as a dessert -- much like a rice pudding, cooked with milk instead of broth and adorned with fresh or dried fruit.