Seared Salmon & Risotto

Seared Salmon with Parmesan Risotto and Sauteed Squash, Zucchini, and Onions

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This is one of my favorite dishes. I love Salmon, Veggies, and Risotto, so why not put them together!? I can’t eat too much seafood these days as The Beau is allergic, but boy oh boy! If you love Salmon this recipe is for you! Check it out!

Salmon:

  • 2 salmon filets
  • Jerk Seasoning
  • Garlic Salt
  • Essence of Emeril or Seasoning Salt

Season the salmon about 30 minutes before you are going to cook it. I season a few hours ahead and let it rest in the refrigerator. When it’s ready, put enough Extra Virgin Olive Oil in the pan to cover the bottom of the skillet. Sear salmon over medium-high heat for about 5 to 6 minutes on each side until it is cook through! And that’s it! Throw a little extra salt & pepper on there for added kick and you are good to go!

Sauteed Veggies

  • 2 Yellow Squash
  • 2 Zucchini
  • 1 Yellow Onion
  • 1 Teaspoon minced garlic
  • Dash of Sugar
  • Seasoning Salt

Dice the onion and slice the squash and zucchini, then cut the slices into 4 pieces. Effectively, dicing the veggies in large chunks. I then season the veggies and toss in a bowl to make sure it’s coated. I use a little sugar even though the squash is sweet, and it’s awesome combined with the saltiness. Pour some EVOO in the skillet and saute until the veggies are soft with a little bite, and a little translucent.

Risotto

  • 1 3/4 cups uncooked Arborio rice
  • 1/2 cup butter
  • 1 1/2 quarts chicken stock
  • 1 onion diced
  • 1 teaspoon saffron powder
  • 3/4 cup white wine (I use a sweeter wine, but I think most use dry)
  • salt
  • 1 1/2 cups grated Parmesan cheese

Melt half of the butter in a medium saucepan over low heat. Saute the onion in the butter for about 8 or 9 minutes until it gets a little soft. Then saute the rice in the pan over medium heat for 5 to 7 minutes it should start to toast a little. Keep stirring though so it doesn’t get stuck to the pan. Then start pouring the chicken stock into the pan slowly. Like 1/2 a Cup at a time. Each time, wait until it has absorbed. Do the same with the white wine. Add the saffron, the rest of the butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes. This is probably the most “unhealthy” part of the dish.

Pretty much done after that, and you can put the rest of the cheese on top!

Enjoy the dinner!

Sugar Kisses!
JG*

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