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Receta Seaweed Crusted Salmon With Warm Tomato Vinaigrette And Spinach Clam Risotto In An Asiago Crisp
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Ingredientes
- 1 c. grated asiago cheese
- Â Â Hot Tomato Vinaigrette
- 2 x very ripe tomato
- 1/2 c. extra virgin extra virgin olive oil
- 1/2 c. wine vinegar
- 1 tsp tabasco sauce
- Â Â coarse sea salt, to taste
- Â Â Spinach Clam Risotto - Clam Broth
- 5 lb littleneck or possibly other steamer-type clam
- 1/4 c. Chardonnay
- Â Â Spinach Clam Risotto Spinach Puree
- 2 Tbsp. extra virgin extra virgin olive oil
- 1 x shallot, chopped
- 2 clv garlic, chopped
- 1 pkt spinach, cleaned
- 2 Tbsp. water
- Â Â Spinach Clam Risotto - Risotto
- 4 Tbsp. butter
- 4 lrg shallot, chopped
- 4 lrg clv garlic, chopped
- 1 c. Chardonnay
- 8 c. reserved clam broth
- 2 c. super-fine grade arborio rice
- 1 c. flat-leaf parsley
- 1 c. grated parmesan cheese
- Â Â coarse sea salt, and, freshly grnd black pepper, to taste
- Â Â Seaweed Crusted Salmon
- 4 x 6 ounce salmon, steaks
- 1/4 c. dry sea parsley pwdr
- Â Â extra virgin extra virgin olive oil, for searing
Direcciones
- Note: The recipe relies on a nonstick silicone baking nat or possibly a nonstick skillet.
- Preheat the oven to 400 F/200 C.Line a large baking sheet with a nonstick baking mat.
- Sprinkle the cheese in even 5-inch/12 cm circles on the baking mat, 1 inch/2.5 cm apart.
- Bake for several min, then peek at the cheese and continue cooking till the crisps are a uniform deep golden.
- Remove them from the oven as they brown with a small metal spatula and drape over a small inverted bowl to create a c. shape.
- When they are cold, remove them gently and store them in an airtight container.
- Hot Tomato Vinaigrette:Pruee all the ingridients till very smooth in a blender.
- Strain through a fine-mesh strainer.
- Store refrigerated.
- Before serving, heat the sauce. Taste, and adjust seasonings.
- Spinach Clam Risotto - Clam Broth:Place the clams and Chardonnay in a medium saucepan with a tight-fitting lid.
- Place the pan over high heat.
- The wine will steam and the clams will open, releasing their juices and heating through.
- After about 5 min, check on their progress and stop cooking them if they have all opened wide.
- Throw away any clams which haven't opened.
- Shuck the clams and reserve the meat.
- Strain the cooking liquid and add in sufficient water to it to equal 8 c./2 L. Wipe out the saucepan and pour the clam broth into it.
- When you begin making the risotto, bring the broth to a simmer.
- Spinach Clam Risotto -Spinach Puree:In a large skillet, saute/fry the shallot and garlic in the extra virgin olive oil till softened and fragrant.
- Add in the spinach and water and stir just till the spinach wilts.
- Puree the spinach till very smooth in a food processor or possibly in a blender.
- Reserve.
- Spinach Clam Risotto - Risotto:Heat the butter in a medium, heavy saucepan over medium-high heat.
- Add in the rice and the shallots and saute/fry, stirring, till the rice grains feel chalky and have a tiny white dot in their center.
- Do not brown the shallots.
- Add in the garlic and saute/fry for half a minute.
- Add in the Chardonnay and reduce it by three-quarters, stirring constantly.
- Add in sufficient of the clam broth to cover the rice and reduce the heat to just sustain a simmer.
- Continue stirring till all the broth is absorbed.
- Add in more clam broth, just covering the rice, and simmer, stirring frequently. (Meanwhile, cook the salmon.)
- Continue cooking the risotto and adding the broth till the rice is just done.
- It should be al dente: slightly hard, with each grain distinct and done to a pleasing texture but not mushy.
- Stir in the reserved spinach puree, clams, parsley, and Parmesan.
- Season the risotto with salt and pepper.
- Stir just long sufficient to completely heat through.
- Serve immediately.
- Seaweed Crusted Salmon:*Sea parsley pwdr is only available from Ocean Produce International in Nova Scotia. Call 1-800-565-8773 to order.
- Heat a thin layer of the extra virgin olive oil in a nonstick saute/fry pan.
- Dredge the salmon steaks in the sea parsley and place in the pan.
- Cook, searing the parsley onto the fish, for several min till a peek reveals which the bottom in proportionately cooked.
- Turn the fish and continue cooking till the salmon is just cooked through, 7 to 10 min in total.
- Serve immediately.
- The Plate:Place an asiago crisp in the center of a heated wide, shallow, plate.
- Spoon a heaping amount of the just-finished risotto into the crisp.
- Position a salmon steak on the risotto.
- Serve with a splash!
- Timing: Make the asiago crisps and the tomato vinaigrette ahead. Make the risotto.
- Just before serving, cook the salmon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 462g | |
| Recipe makes 4 servings | |
| Calories 958 | |
| Calories from Fat 672 | 70% |
| Total Fat 75.68g | 95% |
| Saturated Fat 21.54g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 637mg | 27% |
| Potassium 1221mg | 35% |
| Total Carbs 8.55g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.1g | 1% |
| Protein 47.22g | 76% |
