Scottish Salmon with Shallot-Truffle Honey Glaze, Lump Crab and Green Apple Risotto, and Quince Jam

Name: Scottish Salmon with Shallot-Truffle Honey Glaze, Lump Crab and Green Apple Risotto, and Quince Jam
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 servings Freshly ground black pepper to taste; 2 Tbsps Champagne vinegar; 237 milliliters arborio rice, cooked al dente ahead of time; 0 Granny Smith apple, diced; 4 Tbsps honey; 1 Finely grated zest and juice of lemon; 3 Tbsps packed light brown sugar; 59 milliliters vegetable or chicken stock or low-sodium chicken broth; 57 grams fresh lump crabmeat, picked over; 1 quince, grated; 283 grams Scottish salmon, skinless; 4 servings Fine sea salt to taste; 5 shallots, minced; 177 milliliters sugar; 1 teaspoon truffle oil; 2 Tbsps unsalted butter; 1 teaspoon pure vanilla extract or 1/2 vanilla bean, split lengthwise; 2 Tbsps vegetable oil

You can never have too many main course recipes, so give Scottish Salmon with Shallot-Truffle Honey Glaze, Lump Crab and Green Apple Risotto, and Quince Jam a try. One serving contains 605 calories, 19g of protein, and 19g of fat. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free diet. A mixture of vanillan extract, vegetable oil, granny smith apple, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pas

Instructions

In a medium saucepan over moderate heat, bring the quince, sugar, vinegar, and 1 1/2 cups of water to a boil.

Ingredients you will need

Vinegar

Quince

Sugar

Water

Equipment you will use

Sauce Pan

Add the vanilla (or scrape in vanilla seeds), lemon juice, and zest then lower the heat, cover, and simmer until the jam is thickened and reduced by half, about 25 minutes.

Ingredients you will need

Lemon Juice

Vanilla

Seeds

Jam

Let the jam cool for 1 hour.

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Jam

In a medium saucepan over moderate heat, warm the vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Sauce Pan

Sprinkle the salmon with salt and pepper, add to the pan, and cook, flipping once, until just cooked through, about 3 minutes per side.

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Salt And Pepper

Salmon

Equipment you will use

Frying Pan

Transfer the salmon to an oven-safe pan and cover. Do not clean the saucepan.

Ingredients you will need

Salmon

Equipment you will use

Sauce Pan

Oven

Frying Pan

Place the pan you used for the salmon over low heat and melt the butter.

Ingredients you will need

Butter

Salmon

Equipment you will use

Frying Pan

Add the shallots and sauté, stirring often, until translucent, about 5 minutes.

Ingredients you will need

Shallot

Add the sugar and vinegar and cook until the sugar is dissolved, about 1 minute.

Ingredients you will need

Vinegar

Sugar

Let cool, then transfer to a blender.

Equipment you will use

Blender

Add the honey and truffle oil and purée until combined.

Ingredients you will need

Truffle Oil

Honey

In a medium saucepan over low heat, combine all the ingredients and cook, stirring often, until the risotto starts to stick to itself and becomes creamy, about 2 minutes.

Equipment you will use

Sauce Pan

Preheat the broiler.

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Broiler

Brush the salmon with the shallot-truffle honey glaze and place under the broiler until warmed through, about 1 minute.

Ingredients you will need

Shallot

Salmon

Glaze

Honey

Equipment you will use

Broiler

Divide the risotto among 4 plates.

Cut the salmon into four servings and arrange on top of the risotto.

Ingredients you will need

Salmon

Drizzle each piece of fish with 1 tablespoon quince jam and serve immediately.

Ingredients you will need

Quince

Fish

Jam

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper to taste 2Tbsps

Champagne vinegar 237milliliters

arborio rice, cooked al dente ahead of time 0

Granny Smith apple, diced 4Tbsps

honey 1

Finely grated zest and juice of lemon 3Tbsps

packed light brown sugar 59milliliters

vegetable or chicken stock or low-sodium chicken broth 57grams

fresh lump crabmeat, picked over 1

quince, grated 283grams

Scottish salmon, skinless 4servings

Fine sea salt to taste 5

shallots, minced 177milliliters

sugar 1teaspoon

truffle oil 2Tbsps

unsalted butter 1teaspoon

pure vanilla extract or 1/2 vanilla bean, split lengthwise 2Tbsps

vegetable oil

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 Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.