Thursday, October 23, 2014

Pan Seared Salmon with Zucchini Parmesan Risotto

An impressive meal that is cooked at home shouldn't take hours to prepare. This dish is a perfect example of that because it looks really fancy, it's delicious, and it takes about a half hour to prepare. Okay so you're probably inmidated already because of the risotto but my easy method of pouring all the stock in at once and letting it cook in the oven produces the easiest, fool-proof risotto ever. Also, the unlikely paring of zucchini and parmesan add a little bit of freshness to the rich and luxurious risotto.

3 (6oz.) salmon fillets, skinless
1 cup arborio rice
2 cups chicken or vegetable stock
1/2 cup white wine
1 zucchini, grated
1 cup freshly grated Parmesan cheese
1/2 lemon, zested
2 tbsp. olive oil
1 tbsp. unsalted butter
salt and pepper

Preheat your oven to 350ºF

In a medium saucepan melt the butter then add the Arborio rice and stir until all of the rice grains are coated in the butter

Add the white wine, stir until the wine is reduced, and add all of the stock at once  and bring it to a boil

Then cover it with a lid and place it in the oven for 20 minutes until all the risotto is creamy and has absorbed all of the liquid

Add the parmesan cheese, grated zucchini, lemon, salt, and pepper to the risotto then keep it warm

Heat the olive oil in a pan then season the salmon fillets with salt and pepper and add it to the hot pan and cook it for 5-6 minutes then flip and cook it for 2 minutes on the other side

Serve each plate with a portion of risotto topped with a salmon fillet

Serves 3

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