CRISPY SALMON WITH HERB RISOTTO AND

 BEETS

 

 

You will love this original recipe! The risotto and beets give the salmon an incredible flavor! Pair this wonderful dish with a Pinot Gris from the Alsace region. Enjoy!

 

Preparation:  25 min; cooking time: 50 min.

Serving 4

 

4 salmon fillets with their skin

1 cup of Arborio rice

6 tbsp olive oil

1 onion, peeled and minced

½ cup dry white wine

1 ½  cup chicken bouillon

3 ½ oz fresh spinach leaves

1 bunch of basil

1 bunch of Italian parsley

2 garlic cloves, peeled

3 tbsp grated parmesan cheese

2 tbsp sour cream

Salt and pepper

15 oz cooked beets, diced

 

Boil some water in a medium stockpot and cook the spinach 2 minutes. Drain and put them in the bowl of a blender. Add the basil leaves, parsley leaves, garlic cloves, 2 tbsp of olive oil and ¼ cup of water.  Blend 2 minutes to obtain a puree.

Heat 1 tbsp of olive oil in a large saucepan. Add the onion and rice and cook 3 minutes on medium heat, stirring constantly. Add the white wine and cook 5 minutes, stirring often.  Add the chicken bouillon. Season the rice with salt and pepper and cook 20 minutes on low heat, stirring constantly.

Season the salmon fillets with salt and pepper. Heat 2 tbsp of olive oil in a large frying pan on medium-high heat and seared the salmon, skin side down. Reduce the heat to medium and continue cooking 15 minutes without turning the fillets.

Heat 1 tbsp of olive oil in a small pan on medium heat and cook the beets 3 minutes.

When the risotto is cooked, add the puree of herbs and spinach, the parmesan and sour cream. Adjust the seasoning with salt and pepper if necessary.

Serve the salmon, without the skin over the risotto, top with the beets and fresh basil or parsley leaves.

 

Bon Appétit!