Wednesday, May 14, 2008

Crispy Salmon with Risotto

and Slow-Roasted Tomatoes

This Cooking Light recipe is one of my all time favorites. I have cooked it several times while entertaining and it has always been a hit. If you decide to cook this recipe be sure to include all three components (tomatoes,salmon and risotto) it's amazing how they all compliment each other. Also, set aside plenty of time to stand in front of the stove(about 30 min) for the risotto it is worth every minute!

Roasted Tomatoes:

Cooking spray
9 plum tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced


4 1/2 cups fat free, less-sodium chicken broth
1 tablespoon olive oil
2 1/4 cups (1/2-inch-thick) sliced leek
1 1/2 cups uncooked Arborio rice
1/3 cup dry white wine
6 cups torn arugula or spinach
1/2 cup half-and-half
1 ounce grated fresh Parmesan cheese
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper


2 teaspoons olive oil
6 (5-ounce) salmon fillets, skinned
1/2 teaspoon sea salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper

Garnish: Thyme sprigs (optional)

PreparationPreheat oven to 350°.
To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, and garlic. Bake at 350° for 1 1/2 hours or until very soft and slightly shriveled, turning occasionally.
To prepare risotto, bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek; sauté 3 minutes or until tender. 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.
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.
To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. 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.
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. Garnish with thyme sprigs, if desired.

6 servings

Nutritional Information
CALORIES 569(30% from fat); FAT 18.8g (sat 5.2g,mono 9.4g,poly 2.9g); PROTEIN 36.9g; CHOLESTEROL 81mg; CALCIUM 186mg; SODIUM 992mg; FIBER 3.1g; IRON 2.4mg; CARBOHYDRATE 58.1g
Cooking Light, SEPTEMBER 2002

1 comment:

jennhayenga said...

I made this dish last night and WOW it was amazing. Thanks for posting it and your tips were very helpful.