Pistachio Crusted Salmon with Pumpkin Risotto - NBC 10 Philadelphia

Pistachio Crusted Salmon with Pumpkin Risotto

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    Pistachio Crusted Salmon with Pumpkin Risotto

     

    Pistachio Crusted Salmon with Pumpkin Risotto
     
    Ingredients for the Salmon:
    • 24 oz. fresh Salmon (6 oz. per person)
    • 2 cups crushed pistachios
    • 2 cups plain breadcrumbs
    • 2 Tbsp. Olive Oil
    • Salt
    • Pepper
     
    Directions:
    1. Preheat oven to 400°.
    2. Pat Salmon dry with paper towel. Sprinkle with salt and pepper.
    3. Heat the olive oil in a pan over medium high heat until shimmering.
    4. Place the salmon in the pan and sear until a golden brown crust forms (about 1 ½ minutes).
    5. Flip the salmon and repeat on the other side.
    6. While the fish cools, mix the breadcrumb and pistachios together. 
    7. Once the fish is cool enough to handle, remove it from the pan with a spatula and place it in the breadcrumb mixture.
    8. Coat both sides and place on a baking sheet coated with non-stick spray.
    9. Bake the fish in the oven for approx. 3 minutes for rare, 5 minutes for medium.
    10. Place on top of pumpkin risotto (recipe follows) and serve.
     
    Ingredients for the Risotto:
    • 2 cups Arborio Rice
    • 1 cup Chablis or other white wine
    • 6 cups vegetable stock (heated)
    • 4 Tbsp. Butter
    • 2 Tbsp. Olive Oil
    • 2 shallots (finely chopped)
    • 1 ½ cups pureed pumpkin
    • 2 tsp. cinnamon
    • 2 tsp. nutmeg
    • 1 Tbsp. maple syrup
     
    Directions:
    1. Melt 2 Tbsp of the butter in a large, heavy saucepan.
    2. Add the olive oil and shallots, and cook until they are tender.
    3. Add the rice and stir. Cook for 1 minute or until the rice turns opaque and toasts slightly.
    4. Pour in the wine, and cook for 1 minute, until the alcohol evaporates.
    5. Add 1 ½ cups of the vegetable stock and simmer until it is absorbed, stirring frequently.
    6. Add the remaining broth, ½ cup at a time, stirring and waiting until the previous addition has been absorbed. Rice should become creamy and be al dente after about 40 minutes.
    7. Add the pumpkin, cinnamon, nutmeg, maple syrup, and remaining butter.
    8. Stir and cook for 1 minute more.
    9. Serve with the Pistachio salmon.