Pistachio Crusted Salmon with Pumpkin Risotto
By: John Kuropatwa
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:
- Preheat oven to 400°.
- Pat Salmon dry with paper towel. Sprinkle with salt and pepper.
- Heat the olive oil in a pan over medium high heat until shimmering.
- Place the salmon in the pan and sear until a golden brown crust forms (about 1 ½ minutes).
- Flip the salmon and repeat on the other side.
- While the fish cools, mix the breadcrumb and pistachios together.
- Once the fish is cool enough to handle, remove it from the pan with a spatula and place it in the breadcrumb mixture.
- Coat both sides and place on a baking sheet coated with non-stick spray.
- Bake the fish in the oven for approx. 3 minutes for rare, 5 minutes for medium.
- 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:
- Melt 2 Tbsp of the butter in a large, heavy saucepan.
- Add the olive oil and shallots, and cook until they are tender.
- Add the rice and stir. Cook for 1 minute or until the rice turns opaque and toasts slightly.
- Pour in the wine, and cook for 1 minute, until the alcohol evaporates.
- Add 1 ½ cups of the vegetable stock and simmer until it is absorbed, stirring frequently.
- 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.
- Add the pumpkin, cinnamon, nutmeg, maple syrup, and remaining butter.
- Stir and cook for 1 minute more.
- Serve with the Pistachio salmon.
