Pan-Seared Salmon with Citrus Salsa and Forbidden Risotto
This is one of the very first dinners I made for clients as a private chef, and it still never fails to impress! The risotto has finely shredded beet and daikon radish cooked into the rice, which not only add great creamy texture, but boost nutrition as well. If you’re making these dishes together, start the risotto first, then have it on the back burner while you sear the salmon and make the salsa.
p.s. I posted an IGTV recently about pan-searing salmon. It’s a great technique to have in your repertoire!
PAN-SEARED SALMON WITH CITRUS SALSA
Serves 4
Total time: 30 minutes
Active time: 20 minutes
Special equipment: Metal fish turner, optional
Freezable: Risotto yes, fish no
Ingredients:
4 6-ounce salmon fillets
1 tablespoon avocado or coconut oil
Kosher sea salt
3 blood, cara cara or navel oranges, peeled, segments cut from pith*
1 tablespoon finely chopped red onion
1 tablespoon minced fresh herbs (basil, parsley, mint)
½ clove garlic, minced or grated
Juice of ½ lime
¼ teaspoon fine sea salt
*You can also “supreme” the orange using a technique like this.
Directions:
Remove salmon from the refrigerator at least 15 minutes before cooking. Pat dry with a paper towel and sprinkle with kosher sea salt. Heat a large skillet over high heat. When it is almost smoking, add oil and swirl to coat the pan. Place two fillets, skin side down, on pan. Cook on high for 1 minute, then reduce heat to medium and continue cooking for 4-5 minutes. When you see the flesh become opaque about halfway up the fillet, flip the fillet (a thin metal fish turner is helpful here) and cook the flesh side for 2-3 minutes, then transfer to a plate. Repeat with remaining salmon.
Combine orange segments, onion, herbs, garlic, lime, and sea salt in a small bowl. Stir and allow flavors to meld for 5-10 minutes or longer.
FORBIDDEN RISOTTO WITH BEET AND DAIKON
Serves 4
Total time: 1 hour 10 minutes
Active time: 20 minutes
Special equipment: Optional food processor
Ingredients
1 tablespoon olive oil
½ cup shallots, finely chopped in a food processor (pulse to chop) or by hand
1 teaspoon kosher sea salt
1 cup forbidden rice (I like Lotus Foods brand)
½ cup dry white wine
3 cups chicken stock
1 small golden beet (¾ cup, 80 grams), finely shredded using a grater or food processor
½ daikon radish (¾ cup, 100 grams), finely shredded using a grater or food processor
Optional: 1 ½ tablespoons grass-fed butter
Directions:
In a medium saucepan, heat olive oil over medium-low. Add shallots and sea salt and cook, stirring, until golden, 4-5 minutes.
Add rice and cook, stirring, 1 minute. Pour in wine and simmer until it reduces by half, about 3 minutes.
Add stock, beet, and daikon. Stir, then reduce heat to low and cover. Simmer 45-55 minutes. Risotto is done with liquid is absorbed and grains are soft and creamy. Stir in butter, if using. Adjust sea salt to taste.
Top risotto with salmon, then citrus salsa. Enjoy!