PAN SEARED SALMON WITH LEMON ASPARAGUS RISOTTO |
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1 T OLIVE OIL
3 T UNSALTED BUTTER
2/3 C RED ONION, finely diced
2 CLOVES GARLIC, finely diced
12 OZ ARBORIO RICE
1 C WHITE WINE
2 ½ C CHICKEN STOCK
2 ½ C BEEF STOCK
½ C HEAVY CREAM
¾ C PARMESAN CHEESE, grated
¼ C LEMON JUICE
KOSHER SALT & FRESH CRACKED PEPPER, to taste
1# ASPARAGUS
6 SALMON FILETS, 6-8 ounces each: skin on
In a large stockpot, heat the oil and melt the butter over medium-high heat. Add the red onion and garlic and cook 2-3 minutes. Add the Arborio rice and cook, stirring constantly, about 2 minutes until the grains of rice look translucent. Add the wine and cook until nearly evaporated, 1-2 minutes. Add one cup of stock. Continue stirring occasionally until most of the stock has evaporated and then continue to add more stock, one cup at a time until it has been incorporated. This process will take about 25 minutes. After the last cup of stock has been absorbed, remove from heat and add the heavy cream, parmesan cheese and lemon juice. Season to taste with salt and pepper.
Trim the bottom portion of the asparagus (about 2-3 inches) and discard. Place on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake at 450 degrees for 4-6 minutes, depending on the thickness of the asparagus stems. Pierce with a fork to determine desired doneness and remove from oven. Remember there will be carryover cooking! Cut the asparagus into 1” pieces and stir into the risotto.
Place a non-stick saute pan over medium heat and drizzle 2-3 tablespoons of olive oil in the pan, to lightly coat it. Run your fingers along the salmon checking for any pin bones and remove them with a needle nose pliers if you find them. Sprinkle both sides of the salmon with salt and pepper and place the fish, flesh side down in the pan and cook for 5 minutes or until a nice golden crust forms. Flip the fish and continue cooking for an additional 5 minutes or until desired doneness. Remove the fish from the pan and let rest 10 minutes.
Place a large spoonful of risotto on a place and position the salmon atop. Garnish with parmesan cheese and squeeze a wedge of fresh lemon atop if you like!
3 T UNSALTED BUTTER
2/3 C RED ONION, finely diced
2 CLOVES GARLIC, finely diced
12 OZ ARBORIO RICE
1 C WHITE WINE
2 ½ C CHICKEN STOCK
2 ½ C BEEF STOCK
½ C HEAVY CREAM
¾ C PARMESAN CHEESE, grated
¼ C LEMON JUICE
KOSHER SALT & FRESH CRACKED PEPPER, to taste
1# ASPARAGUS
6 SALMON FILETS, 6-8 ounces each: skin on
In a large stockpot, heat the oil and melt the butter over medium-high heat. Add the red onion and garlic and cook 2-3 minutes. Add the Arborio rice and cook, stirring constantly, about 2 minutes until the grains of rice look translucent. Add the wine and cook until nearly evaporated, 1-2 minutes. Add one cup of stock. Continue stirring occasionally until most of the stock has evaporated and then continue to add more stock, one cup at a time until it has been incorporated. This process will take about 25 minutes. After the last cup of stock has been absorbed, remove from heat and add the heavy cream, parmesan cheese and lemon juice. Season to taste with salt and pepper.
Trim the bottom portion of the asparagus (about 2-3 inches) and discard. Place on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake at 450 degrees for 4-6 minutes, depending on the thickness of the asparagus stems. Pierce with a fork to determine desired doneness and remove from oven. Remember there will be carryover cooking! Cut the asparagus into 1” pieces and stir into the risotto.
Place a non-stick saute pan over medium heat and drizzle 2-3 tablespoons of olive oil in the pan, to lightly coat it. Run your fingers along the salmon checking for any pin bones and remove them with a needle nose pliers if you find them. Sprinkle both sides of the salmon with salt and pepper and place the fish, flesh side down in the pan and cook for 5 minutes or until a nice golden crust forms. Flip the fish and continue cooking for an additional 5 minutes or until desired doneness. Remove the fish from the pan and let rest 10 minutes.
Place a large spoonful of risotto on a place and position the salmon atop. Garnish with parmesan cheese and squeeze a wedge of fresh lemon atop if you like!
