Thursday, April 4, 2013

Salmon Spring Fresh Risotto

Confession time.  I have never, ever even attempted any kind of risotto, but when I saw this recipe in the "Coastal Kitchen" section of Coastal Living Magazine, I thought I would give it a try. Especially since it appeared to have some short-cuts.  (which I desperately need during the week!)

Ready in 30 minutes – I promise!  Julia Rutland’s recipe makes 4 servings, but is easily adaptable it for 2.   

(adapted from Coastal Living Magazine – recipe by Julia Rutland; April 2013)

Shopping List:
4 Tbsp. extra virgin olive oil divided
2 shallots, finely chopped
1 cup Arborio rice
4 cups chicken broth
4 salmon fillets
½ tsp. salt
½ tsp. freshly ground pepper
½ pound fresh asparagus, trimmed and cut into 1-inch pieces
1 ½ cups of sugar snap peas
1 cup sliced mushrooms
½ cup grated Gruyere Cheese (Julia used Fontina, but I substituted Gruyere)
½ cup freshly grated Parmesan cheese
1 lemon for garnish

  1. Heat 2 tablespoons of olive oil in a 4-quart saucepan over medium heat.  Add shallots and rice; cook for 2 minutes.  Stir in chicken broth, bring to a boil, reduce heat and simmer 20 minutes, stirring occasionally.
  2. In a separate skillet, heat remaining 2 tablespoons oil in a large skillet.  Sprinkle salmon with salt and pepper; sear 3-5 minutes on each side or until desired doneness.  Super simple, and this way of cooking doesn’t clutter up the salmon with extra seasonings to cover up the taste.
  3.  Transfer to a plate and keep warm.
  4. Stir in asparagus, sugar snaps and mushrooms during the last 10 minutes of cooking time.  Stir in cheese until all melty and gooey – adjust seasonings if needed. 
  5. Dish onto plates and top with seared salmon.  Serve immediately with a dash of lemon zest or lemon slices.  Tom is a big lemon-lover on his salmon, so I served ours with lemon slices! 

Tom recommends serving with a crisp-cold Sauvignon Blanc... in a pretty glass of course!

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