Cinnamon Crusted Salmon with Sun-Dried Tomato Risotto & Carrots
|Cinnamon Crusted Salmon|
|Salmon, filets||4 oz|
|Cinnamon, Ground 550 g||1/2 tsp|
|Kosher salt||1 tsp|
|Pepper, Black Ground 540 g||1/4 tsp|
|Cayenne Pepper, Ground 450 g||1/2 tsp|
|Sun-Dried Tomato Risotto|
|Sun dried tomatoes||1 oz|
|Chicken broth||2 cup|
|Heavy cream||1/2 cup|
|Shallots, minced||1/2 cup|
|Garlic clove, minced||1 each|
|Unsalted butter||3 tbsp|
|Arborio rice||1 cup|
|Parmesan, freshly grated||1/4 cup|
|Heirloom carrots||4 cups|
|Dill Weed 225 g||1 tbsp|
|Canola oil||1 tbsp|
This recipe was created for Club House for Chefs by: Douglas Walls, Catering and Private Chef in Black Mountain, NC
For the Cinnamon Crusted Salmon: Season salmon filets with seasoning. Melt butter in sauté pan, sear salmon and cook to medium rare-medium.
For the Carrots: Slice carrots in half, toss in oil and dill, roast in oven at 350 degrees for 10 minutes.
For the Sun-Dried Tomato Risotto: In a small saucepan simmer the tomatoes in the water for 1 minute then drain and chop. In a saucepan melt the unsalted butter and add shallots and garlic. Sauté until translucent. Add the rice, stirring until each grain is coated with butter, and mix in the tomatoes. Add chicken stock (½ cup) and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Until the rice is tender, continue adding the liquid, ½ cup at a time, stirring constantly and letting each portion be absorbed before adding the next. Add cream, parmesan and salt and pepper to taste.
For Serving: In a bowl place the sun-dried tomato risotto and top with heirloom carrots and cinnamon crusted salmon.