Cinnamon Crusted Salmon with Sun-Dried Tomato Risotto & Carrots

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Cinnamon Crusted Salmon
Salmon, filets 4 oz
Club House Cinnamon, Ground 1/2 tsp
Kosher salt 1 tsp
Club House Pepper, Black Ground 1/4 tsp
Club House Cayenne Pepper, Ground 1/2 tsp
Sun-Dried Tomato Risotto
Sun dried tomatoes 1 oz
Water 1 cup
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
Heirloom carrots 4 cups
Club House Dill Weed 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.

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