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BROWN
SUGAR GLAZED
SALMON FILET
with Bacon Shallot Risotto and
Balsamic Shiyake Mushrooms
The Ingredients
Risotto
2 TBS Extra Virgin Olive Oil
4 Shallots (minced)
5 slices thick cut Bacon (chopped)
2 C Risotto
6 C Chicken Stock
2 TBS Butter
4 TBS Fresh grated Parmesan Cheese
3 TBS chopped Parsley
Sprig of fresh Lavender or Rosemary
Salmon
4, 6oz. Salmon Filets (skin removed)
2 TBS light Brown Sugar
1 tsp Garlic Salt
1tsp Fresh Ground Pepper
Mushrooms
1 lb Shitake Mushrooms (sliced)
2 TBS Extra Virgin Olive Oil
1 C Balsamic Vinegar
2 oz. Chicken Stock
When
I told my daughter, Emily I was going to watch
a chef prepare a meal and then taste it, she asked,
“Mom, are you like an expert taste tester
now? … And what if you don’t like
it?” I didn’t know quite what to say.
But Bill Hassett did. His response was, “just
spit it out if you don’t like it!”
Not
surprisingly, that wasn’t the case. Bill’s
culinary expertise sure won this writer over with
his Brown Sugar Glazed Salmon Filet. The recipe
was easy to follow and I have no doubt that anyone
could successfully make this for themselves. The
Salmon was tender and sweet while the mushrooms
offered a pleasing contrast with the tang of the
Balsamic vinegar. The Risotto was firm, but creamy
with a hint of the parmesan.
What
a treat! Try this recipe today and tantalize your
own taste buds. Better yet, why not cook it up
and surprise your sweet for Valentines Day. This
is sure to be her (or his) favorite Valentines
Day dinner yet!
How
To:
Sauté shallots in EVOO over medium/high
heat. Cook until tender. Add bacon and cook for
a minute or two. Add Risotto and 2 cups of chicken
stock (6 oz. at a time). Continue cooking, adding
stock, 6 oz. at a time, until stock is absorbed.
Stir often. Cook for about 30 minutes until the
Risotto is firm, but not chewy.
While
the Risotto is cooking, sauté Shitake mushrooms
in EVOO over medium/high heat. Add a splash of
chicken stock and cook for a few more minutes
until tender. Add Balsamic Vinegar. Then add salt
and pepper to taste. Cook until liquid is reduced
and becomes thick and bubbly. Set aside.
Rub
Salmon with the seasoning. Sauté in a hot
pan for 3 minutes on each side. Then continue
cooking in the oven at 350, for 4 minutes.
Finish
off the Risotto with butter and parmesan cheese.
Cook for another minute or two and then add the
chopped parsley. Serve the Salmon on a bed of
Risotto and top with the Shitake mushrooms and
sauce. Garnish with fresh Lavender or Rosemary
and Enjoy!!!
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