Pan Roasted Salmon On Beet Risotto

Pan Roasted Salmon On Beet Risotto

Recipe type: Seafood Yield: 2 Prep time: 30 mins Cook time: 35 mins Total time: 1 hour 5 mins

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 WINE
2 Raw Red Beets peeled
4 oz White Wine

FENNEL CREAM SAUCE
2 Shallots
Fennel Bulb chopped 10 oz
White Wine
1 qt Heavy Cream
6 T Butter unsalted

RISOTTO
Vegetable oil as needed
2 T Butter
1/2 Onion diced
2 C Risotto
4 C Vegetable stock
Salt and pepper to taste
2 T Parmesan

SALMON
1 T Vegetable oil
2 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.
5. FENNEL CREAM SAUCE
6. Add shallots, fennel bulb and white wine to a small sauce pot.
7. Cook and reduce for 10 minutes.
8. Add cream and reduce until sauce coats the back of a spoon.
9. Slowly stir in butter.
11. RISOTTO
12. Heat oil and butter in a medium heavy saucepan over medium heat.
13. Add onion and saute until translucent.
14. Stir in rice and saute, stirring, until rice grains are oil-coated (about 3 minutes).
15. Pour in 6 ounces of the beet wine and vegetable stock, reduce heat to medium low.
16. 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.)
17. Remove pan from heat and season with salt and pepper to taste. Stir in cheese.
19. SALMON
20. Place a medium saute pan over high heat and add oil.
21. 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).
22. Place directly into 400 degree oven for 7 minutes, remove pan and using a spatula, carefully flip the fish with the crust attached.

Published on September 13, 2012 by Teri Williams