Hooray!
It is Copper River Salmon Season and I am blogging--again!
For those of you who don't know much about how great this fish is, click
here or
here.
But here is a quick low down:
1. It comes from Alaska
2. It is only in season three to four weeks from around mid May to mid June
3. It is LOADED with Omega 3s
4. A 3.5 oz fillet has more Vitamin D than a glass of milk
For those of you who don't know, I am not a big fish eater. Correction. I am not a big on COOKED fish (probably because I never really ate it growing up...
READ: the MOST stubborn child EVER...at some later date, remind me to blog about how my pediatrician cut me off of fried foods in
second grade due to high cholesterol)
Anyway, I want my kids to enjoy it, appreciate it and to order it whenever they have the opportunity so now a days, we all eat salmon (and some other fish) together.
Remember also, I only like to make one dinner and if the kids don't eat it or complain they go to bed hungry BUT wake up to a really delicious breakfast of eggs, bacon and fruit.
Tonight we made Tyler Florence's Salmon and Pea Risotto
Serves 4
Ingredients
Sea salt and pepper
3 tablespoons grape-seed oil
1 pound wild Alaskan salmon fillet, skin removed, cut into four portions, and any bones removed
¼ pound whole fresh morel mushrooms, soaked in cool water to remove any grit
4 sprigs fresh thyme
1 tablespoon freshly squeezed lemon juice
4 cups organic chicken stock
1 cup frozen baby peas
2 tablespoons extra virgin olive oil
1 medium shallot, finely chopped
1 cup uncooked Arborio rice
¼ cup dry white wine
2 tablespoons unsalted butter
1 cup freshly grated Parmesan cheese
3 tablespoons fresh baby mint leaves (
OOPS, I forgot this at the store so I garnished with thyme)
Directions
1 Preheat oven to 400 degrees.
2 Season salmon fillets with sea salt and pepper. In a large sauté pan, heat grape-seed oil over a high heat until shimmering. Sear the salmon for two to three minutes on just one side. Add the morels, thyme, and lemon juice. Place pan in the oven and cook 10 minutes, or until the salmon is crispy on the outside and tender on the inside.
3 In a large pot, add the chicken stock and bring to a boil over medium-high heat. Reduce the heat and add the peas and cook for one or two minutes, or until bright in color. With a strainer, remove the peas from the stock and keep the stock at a simmer. In a blender, purée half the peas until smooth and set aside.
4 In a large, deep pot, heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring for one minute. Add the rice and cook, stirring for three to five minutes until the rice has darkened slightly and has a nutty aroma. Stir in the white wine.
5 Gradually add the reserved stock, one cup at a time, stirring frequently until all the liquid has been absorbed before adding more stock. Stir until smooth. Fold in both the puréed and whole peas, butter, and cheese. Season with salt and pepper and stir until well blended.
6 Serve the risotto topped with the salmon fillet and morels and garnished with the mint leaves. Serve immediately.
Bon Appétit
