Crispy Salmon with Risotto and Slow-Roasted Tomatoes

Name: Crispy Salmon with Risotto and Slow-Roasted Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters uncooked Arborio rice; 1 liters torn arugula or spinach; 0 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 79 milliliters dry white wine; 1 teaspoons chopped fresh thyme; 4 garlic cloves, minced; 118 milliliters half-and-half; 532 milliliters (1/2-inch-thick) sliced leek; 1 liters fat free, less-sodium chicken broth; 1 Tbsp olive oil; 2 teaspoons olive oil; 28 grams 1/4 cup grated fresh Parmesan cheese; 9 plum tomatoes, halved; 850 grams salmon fillets, skinned; 0 teaspoons sea salt; 1 teaspoons sea salt

Crispy Salmon with Risotto and Slow-Roasted Tomatoes is a gluten free main course. This recipe makes 6 servings with 564 calories, 39g of protein, and 20g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of garlic cloves, olive oil, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat oven to 35

Equipment you will use

Oven

To prepare tomatoes, coat a foil-lined baking sheet with cooking spray.

Ingredients you will need

Cooking Spray

Tomato

Equipment you will use

Baking Sheet

Aluminum Foil

Place tomatoes, cut sides up, on baking sheet.

Ingredients you will need

Tomato

Equipment you will use

Baking Sheet

Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, and garlic.

Ingredients you will need

Garlic

Pepper

Thyme

Salt

Cooking Oil

Bake at 350 for 1 1/2 hours or until very soft and slightly shriveled, turning occasionally.

Equipment you will use

Oven

To prepare risotto, bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Heat 1 tablespoon oil in a large saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add leek; saut 3 minutes or until tender.

Ingredients you will need

Leek

Add rice; cook 1 1/2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed. Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.

Ingredients you will need

Broth

Rice

Wine

Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in arugula, half-and-half, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Ingredients you will need

Arugula

Cheese

Pepper

Broth

Salt

To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Salmon

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle salmon with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper.

Ingredients you will need

Pepper

Salmon

Thyme

Salt

Place fillets, skin sides up, in pan; cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in center of each of 6 plates. Mound 2/3 cup risotto in center of each plate (leaving about a 1 1/2-inch edge of tomatoes uncovered). Arrange fillets on risotto.

Ingredients you will need

Tomato

Garnish with thyme sprigs, if desired.

Ingredients you will need

Fresh Thyme

Equipment

Ingredients

Servings:

355milliliters

uncooked Arborio rice 1liters

torn arugula or spinach 0teaspoons

freshly ground black pepper 1teaspoons

freshly ground black pepper 79milliliters

dry white wine 1teaspoons

chopped fresh thyme 4

garlic cloves, minced 118milliliters

half-and-half 532milliliters

(1/2-inch-thick) sliced leek 1liters

fat free, less-sodium chicken broth 1Tbsp

olive oil 2teaspoons

olive oil 28grams

1/4 cup grated fresh Parmesan cheese 9

plum tomatoes, halved 850grams

salmon fillets, skinned 0teaspoons

sea salt 1teaspoons

sea salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.