Holiday Salmon Dinner

Recipe Directions

1. Preheat your oven to 425 degrees fahrenheit.
2. Heat a large skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 2 tbsp of oil to the pan. Add the roasted winter vegetables (a) to the pan. Season with salt and pepper and stir. Saute for 3 minutes.
3. After 3 minutes, turn the heat off and add the red wine jus (b) to the pan. Turn the heat back on to medium-high and bring up to a simmer. Once simmering, reduce the heat to medium or low to maintain a simmer. Simmer for 8 minutes.
4. While the vegetables are simmering, place a saucepot on the stove over no heat. Add the parmesan stock (d) to the pot. Turn the heat on and bring the stock up to a simmer. Once simmering, add the risotto (e) to the pot. Stir and gently separate all of the risotto and return to a simmer.
5. When the vegetables have simmered for 8 minutes, cover the pan with a lid or aluminum foil and place in your 425 degree oven. Bake for 7 minutes.
6. When the risotto reaches a simmer, stir regularly for 10 minutes or until 80% of the liquid is absorbed.
7. While the risotto is simmering, heat a skillet or saute pan over medium-high heat for 2 minutes. While the pan is warming up, cut open the package of salmon (c) and place on a plate. Season on both sides with a pinch of salt and pepper. Add 1 tbsp of olive oil to the pan or enough to coat the bottom. Place the salmon in the pan, with the “presentation” side down (the nice-looking and smooth side). Sear the salmon for 3 ½ minutes. (Remember to keep stirring the risotto frequently).
8. After searing the salmon, use a spatula to flip the fish over and sear on the other side for 1 minute (if preparing 4+ servings, sear for 2 minutes). Then turn off the heat and let the salmon sit in the pan to keep warm. Your root vegetables should now be ready to come out of the oven.
9. When 80% of the liquid in the risotto has been absorbed, turn the heat off. Add the truffled butter with herbs and parmesan (f) and stir to incorporate. Taste and add salt and pepper if you wish.
10. Spoon the risotto onto your serving plates and place the salmon and vegetables on top. Serve the blue cheese and apple salad on the side.