Sockeye + Risotto

We got around to dinner late tonight! Got distracted playing Scrabble and watching a movie! Sat down at the table at nearly 8:30! Eek! But at least it was good! We treated Jodus’ mom to a last supper of wild salmon and risotto.

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Grilled Salmon with Tomatoes & Basil

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Ingredients
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 whole wild sockeye salmon
  • 1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
  • 2 medium tomatoes, thinly sliced
  • 1/4 teaspoon freshly ground pepper
Preparation
  1. Preheat grill to medium.
  2. Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.
  3. Check the salmon for pin bones and remove if necessary (see Tips). Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
  4. Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil.

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Risotto Primavera

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Ingredients

  • 1  tablespoon  olive oil, divided
  • 1/2  teaspoon  salt, divided
  • 1  pint cherry tomatoes
  • 3 1/4  1 cups  water
  • 2 1/4  5 cups  fat-free, less-sodium chicken broth
  • 1 1/2  cups  chopped onion
  • 1 1/2  cups  Arborio rice
  • 2  tablespoons  white wine vinegar
  • 1/2  cup  frozen green peas
  • 12  ounces  asparagus, trimmed and cut into 1-inch pieces
  • 2  ounces  pecorino Romano cheese, divided
  • 1  tablespoon  lemon juice
  • 1/4  teaspoon  black pepper

Preparation

1. Preheat oven to 400°.

2. Toss 1 1/2 teaspoons olive oil, 1/8 teaspoon salt, and tomatoes on a parchment-lined jelly-roll pan. Bake at 400° for 15 minutes or until tomatoes burst.

3. Heat 3 1/4 cups water and broth in a saucepan over medium heat (do not boil).

4. Heat remaining 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion to pan; cook 5 minutes, stirring frequently. Add rice; cook 1 minute. Stir in vinegar; cook 30 seconds or until the liquid is absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Add peas and asparagus to pan with last 1/2 cup of broth mixture. Remove from heat; grate 1 ounce cheese. Stir in grated cheese, remaining 3/8 teaspoon salt, and juice. Spoon about 1 3/4 cups risotto into each of 4 bowls; top evenly with tomatoes. Shave remaining cheese evenly over each serving; sprinkle with pepper.

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You know I love my risottos! This was no exception!

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(That salmon looks a hot mess! But it was yummy!)

I’m tiiiiiired. Jodus’ mom is leaving in the morning but we’ll see her again for our Arizona trip in October!

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3 Responses

  1. you are one amazing chef…everything you make looks wonderful!

  2. Dinner was terrific!! Much later than usual, but totally worth it. I’d especially love to have that risotto again sometime.

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