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Crispy Salmon with Risotto and Slow-Roasted Tomatoes

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Crispy Salmon with Risotto and Slow-Roasted Tomatoes

Crispy Salmon with Risotto and Slow-Roasted Tomatoes

You can never have too many Mediterranean recipes, so give Crispy Salmon with Risotto and Slow-Roasted Tomatoes a try. This recipe covers 39% of your daily requirements of vitamins and minerals. One serving contains 564 calories, 39g of protein, and 20g of fat. This recipe serves 6. If you have salmon fillets, leek, sea salt, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

1
Preheat oven to 35
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To prepare tomatoes, coat a foil-lined baking sheet with cooking spray.
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Aluminum FoilAluminum Foil
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Place tomatoes, cut sides up, on baking sheet.
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TomatoTomato
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4
Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, and garlic.
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5
Bake at 350 for 1 1/2 hours or until very soft and slightly shriveled, turning occasionally.
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6
To prepare risotto, bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
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7
Heat 1 tablespoon oil in a large saucepan over medium-high heat.
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8
Add leek; saut 3 minutes or until tender.
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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.
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RiceRice
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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.
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11
To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
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12
Sprinkle salmon with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper.
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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.
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FishFish
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14
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.
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Garnish with thyme sprigs, if desired.
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Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks 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 Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.
Chateau Ste. Michelle Indian Wells Chardonnay Wine
Chateau Ste. Michelle Indian Wells Chardonnay Wine
"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau
DifficultyHard
Ready In45 m.
Servings6
Health Score98
Gluten FreeVery Healthy
CuisinesMediterraneanItalianEuropean
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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