Pan Roasted Salmon On Beet Risotto

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Chef Greg Moro is our featured Chef in the Great Taste Magazine September/October 2012 Issue and shares his recipe for Pan Roasted Salmon on Beet Risotto.

Pan Roasted Salmon On Beet Risotto

Recipe type: Yield: 2 Prep time: Cook time: Total time:


Chef Greg Moro is our featured Chef in the Great Taste Magazine September/October 2012 Issue and shares his recipe for Pan Roasted Salmon on Beet Risotto.

Ingredients:

BEET WINE2 Raw Red Beets peeled4 oz White WineFENNEL CREAM SAUCE2 ShallotsFennel Bulb chopped 10 ozWhite Wine1 qt Heavy Cream6 T Butter unsaltedRISOTTOVegetable oil as needed2 T Butter1/2 Onion diced2 C Risotto4 C Vegetable stockSalt and pepper to taste2 T ParmesanSALMON1 T Vegetable oil2 6-oz Salmon filet skinned

Directions:

  1. BEET WINE
  2. Feed beets through a juicer set high to extract fresh juice.
  3. Combine with wine.
  4. FENNEL CREAM SAUCE
  5. Add shallots, fennel bulb and white wine to a small sauce pot.
  6. Cook and reduce for 10 minutes.
  7. Add cream and reduce until sauce coats the back of a spoon.
  8. Slowly stir in butter.
  9. RISOTTO
  10. Heat oil and butter in a medium heavy saucepan over medium heat.
  11. Add onion and saute until translucent.
  12. Stir in rice and saute, stirring, until rice grains are oil-coated (about 3 minutes).
  13. Pour in 6 ounces of the beet wine and vegetable stock, reduce heat to medium low.
  14. Simmer uncovered for 12 to 18 minutes or until liquid is almost absorbed and rice is tender but firm. (Note: Stir once or twice while simmering.)
  15. Remove pan from heat and season with salt and pepper to taste. Stir in cheese.
  16. SALMON
  17. Place a medium saute pan over high heat and add oil.
  18. When almost smoking, lay the fish skin side up into the oil (always lay food away from yourself so you don’t splash your hands).
  19. Place directly into 400 degree oven for 7 minutes, remove pan and using a spatula, carefully flip the fish with the crust attached.

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