Pan Roasted Salmon with Mushroom Risotto

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:08 PM PST

Story Updated: Mar 31, 2008 at 12:08 PM PST

Ingredients

Pan Roasted Salmon with Mushroom Risotto - 11/11/2002

4 6 oz. salmon steaks 1/2 lb. Arborio rice
3 Tbl. butter 8 cups mushroom or chicken stock
1/2 lb. assorted mushrooms 5 Tbl. olive oil
2 Tbl. garlic 2 Tbl. shallots
1 lb. kale or organic greens 1/2 cup white wine
Salt and pepper to taste

Directions

Remove any bones from the salmon steaks. Tie kitchen string around the salmon so it will cook evenly. Season with salt and pepper. Saute in 2 Tbl. olive oil. Brown on both sides, cooking until salmon is medium rare.

To make the risotto, melt butter in a large saucepan. Add rice and a small amount of stock. Continually stir and add stock when the pan gets dry. Cook appoximately 15 minutes until the rice is creamy but not cooked all the way through.

Saute mushrooms in 2 Tbl. olive oil. Once brown, add the risotto to the pan. Add more stock and keep stirring until the rice is cooked through.

Saute garlic and shallots in 1 Tbl. olive oil. Before the garlic turns brown, add the kale or other greens. Season with salt and pepper. Deglaze the pan with white wine.

Serve risotto topped with salmon and greens. Serves 4.

Recipe from Tom Hollywood, Ponti Seafood Grill

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