As promised, albeit delayed, CrunchTime with D Cooks Crispy-Skinned Salmon with Risotto and a White Wine Butter Sauce. So #pictureworthy, so #DLicious. Take a look.
Hello, and welcome to a special episode of CrunchTime with D. Over the last few weeks, I’ve posted previews of my experiences at different restaurants that I’ve visited. But today, I’m going to make a #pictureworthy dish, just for you. Yes, join me in the kitchen as I make a #DLicious crispy-skinned salmon with a wine butter sauce over creamy parmesan risotto.
We start with a creamy risotto. The recipe is from Ina Garten, Barefoot Contessa, and it’s super easy. You won’t have to stir your risotto like a mad man over your stove, because it goes in the oven, not on your stovetop. That being said, I’m cutting the salt in half for this recipe, especially since we have so much salted butter and parmesan cheese.
I’m going to preheat my oven to 350 degrees. Next, I’m going to place the rice and 4 cups of the chicken stock in a Dutch oven and put it in the oven to bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. After the risotto has been in the oven for 25 minutes, we will start the salmon so that it’s hot a fresh when the risotto comes out of the oven.
I’m using a whole filet of salmon, which I’ve already portioned. Don’t by your salmon from the freezer section. Get something fresh. You don’t have to go overboard on the budget. While I prefer wild salmon, I’m using a farm-raised fish.
Make sure your salmon is pat dry with a paper towel, so it doesn’t cause the oil to pop out of the pan when you place it in. Salt this fish. I’m keeping it simple – equal parts kosher salt and coarse black pepper. I don’t like to add a bunch of other spices because I want the flavor of the fish to come through. Season well.
Now I have a very nice aluminum, non-stick pan (purchased at a Restaurant Depot). I use EVOO because it has a higher smoke point, and I love the flavor that it leaves with the food. Once the oil is shimmering and you see the first wisp of smoke, add your salmon skin down. Make sure that you hold the fish down so that it doesn’t curl up in the pan. Once each piece is placed in the pan, don’t move them. Let the skin crisp up over medium heat.
I use EVOO because it has a higher smoke point, and I love the flavor that it leaves with the food.
Once I flip the fish, it’s time to add onions, whole garlic cloves, and tyme. When the salmon, removed it from the pan to rest. I’ve also removed the excess tyme and bits of charred onions and garlic.
While the fish rests, I’m going to make a quick wine butter sauce using all of the leftover flavors in the pan. The pan is still hot, so I’ll add fresh garlic, lemon slices, and tyme. I’ll then add about a cup of dry white wine to enhance those wonderful remaining flavors. Let that reduce on low.
While that’s reducing, we’ll finish the risotto should be ready to come out of the oven. We are going to add 1 cup of chicken stock and three tablespoons of unsalted butter (room temp). I stir that before adding 1 cup of parmesan, 1/2 cup of wine, 1 teaspoon kosher salt, and coarse black pepper. Once the rice is thick and creamy, and our reduction looks good, I’ll add butter.
Once the butter reduces and starts to brown in the frying pan, I’ll remove the sprigs of tyme, and we’re ready to plate!
I’ll add a healthy portion of risotto and then our salmon, skin up. A sprig of tyme, and our wine-butter reduction. Some fresh steamed asparagus or broccoli rabe will take this plate over the top.
That’s it! Time to try it!
~ CrunchTime With D
