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)
(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
- 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.
- 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.
- Transfer to a plate and keep warm.
- 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.
- 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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