Try this Salmon with Carrot Risotto And Broccolini for Two recipe, or contribute your own.
Suggest a better descriptionAnne Rosenweigs carrot risotto is a fusion of Italian rice and Thai spice. The carrot juice not only colors the risotto: its sweetness balances the heat from red Thai curry. When served with a grilled fillet of salmon and baby broccoli, its easy to create a very special meal. Serve with tea; lemon ice dessert. See Broccolini : An introduction. (TM) "Broccolini" is a trademark of Mann Packing Co at www.broccoli.com Timing: 30 minutes for risotto plus about 5 minutes to cook the vegetable and fish. While the risotto is cooking, ready a pot of boiling water for the broccolini and preheat the grill. 1. In a small saucepot, over high heat, bring carrot juice, stock, bay leaf and several thin slices of peeled ginger to a boil. Take out 3 tbs. hot stock mixture and put in small bowl; dissolve curry paste in it. When this is completely smooth, add to stock mixture in saucepot. 2. In a large saute pan over medium heat, warm olive oil. Stir in shallots and cook slowly for 2 minutes. Do not allow shallots to brown. Stir in rice and coat grains with oil. 3. Remove bay leaf from stock mixture, then slowly add stock mixture to rice, 1/3 at a time, stirring and allowing rice to absorb liquid before more is added. If more liquid is needed to cream the rice, add very hot water or more broth. When rice al dente and creamy, stop adding liquid. 4. Stir scallions and cilantro into the rice; season to taste with salt and pepper. Keep warm. 5. Boil broccolini in plenty of salted water for 5-6 minutes. 6. While broccolini is cooking, grill or saute salmon fillet until medium rare (4 to 5 minutes). To serve, cut salmon into two portions (if necessary). Arrange on plate or pasta bowl with one-third of the risotto and half the broccolini. Garnish rice. REF: Anne Rosenweig: Chef/Co-owner of Arcadia (fine dining), and Chef/Owner Lobster Club (casual dining). Both restaurants are in New York City. Anne was one of Bertollis Featured Chef (august 97) http://homearts.com/sites/bertolli/897bechefs.htm. See also: Great Women Chefs by Julie Stilllman (1996 Turner Publishing ISBN 1570362955) Tested. Pat Hanneman
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (423g) | ||
Recipe Makes: 2 | ||
|
||
Calories: 514 | ||
Calories from Fat: 52 (10%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.7g | 8 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 54.6mg | 17 % | |
Sodium 210.2mg | 7 % | |
Potassium 1049mg | 28 % | |
Total Carbohydrate 84.1g | 25 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 78.4g | ||
Protein 30.3g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 514
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.