Risotto with Salmon, Lemon, Fresh Herbs, and Ricotta Salata

Suggested wine: Orvieto; Friuli

Fresh herbs, a touch of lemon, and a sprinkling of ricotta salata cheese enhance the delicate flavor of salmon, making this dish not only outstanding and colorful, but also rich and heavenly with the addition of cream and cheese. Serve this as a main course with simple accompaniments such as steamed or roasted asparagus, or a salad of field greens with radicchio, along with a crusty baguette.

SERVES 4 AS A MAIN COURSE

• 5 cups Salmon Stock or canned low-sodium chicken broth
• 3 tablespoons olive oil
• ½ cup diced white onion
• 1 clove garlic, minced
• 1½ cups Arborio rice (see Cook’s Note)
• ½ cup dry white wine
• 1 salmon fillet (12 ounces), skin and pin bones removed , cut into bite-sized pieces
• Grated zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 3 tablespoons chopped fresh mint
• 3 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh tarragon
• Kosher or sea salt
• Freshly ground pepper
• 3 ounces ricotta salata cheese, crumbled (see Cook’s Note)

In a 2-quart saucepan, bring the stock or broth to a simmer. In a heavy 4-quart saucepan, heat the oil over medium heat and sauté the onion and garlic until translucent but not brown, about 3 minutes. Add the rice and stir until the grains are well coated with oil, about 1 minute. Add the wine, let it come to a boil, and cook, stirring constantly, until most of the wine evaporates.

Add ½ cup of the stock or broth to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid. Adjust the heat so the risotto is kept at a slow simmer. Repeat, adding ½ cup of the liquid at a time, stirring until it is almost fully absorbed before adding more. Reserve ¼ cup of the liquid for adding at the end. After about 18 minutes, the rice will be plump, creamy, and cooked through but still slightly chewy. Stir in the salmon and the remaining ¼ cup of the stock or broth. Stir gently until the salmon is cooked through, about 3 minutes. Stir in the lemon zest, lemon juice, and fresh herbs. Season to taste with salt and pepper.

Spoon the risotto into warmed shallow bowls. Garnish each serving with some of the cheese and serve immediately.

COOK’S NOTES

Ricotta salata is a pure white, firm, rindless cheese that originated in Sicily but is made in the United States as well. Made from lightly salted sheep’s milk, it is aged for a minimum of three months. It has a nutty, sweet milky flavor and is ideal for grating, slicing, or crumbling. Use it in salads, on pizzas, and especially in pasta and risotto dishes.

Continue Reading...

Shaved Fennel, Lemon, and Arugula Salad, with Pan-Seared Salmon

 

Here the fennel is thinly sliced, partnered with peppery arugula, and tossed with a lemon vinaigrette. A quickly pan-seared salmon fillet sits on top of a mound of this slawlike salad. A quick garnish with fennel fronds and you have a maincourse salad worthy of company, yet simple and easy enough for a family meal.

SERVES 4

Vinaigrette

• ¼ cup extra-virgin olive oil
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• ½ teaspoon sugar
• ¾ teaspoon kosher or sea salt
• Freshly ground pepper

• 3 cups thinly sliced fennel bulb (fronds reserved)
• 2 bunches arugula (about 8 ounces total), stemmed
• 4 salmon fillets (about 5 ounces each), skin on and scaled, pin bones removed, skin dried by wiping with a knife
• Kosher or sea salt
• Freshly ground pepper
• 3 tablespoons olive oil for sautéing

TO MAKE THE VINAIGRETTE: In a small jar with a tight-fitting lid, combine the extra-virgin olive oil, lemon zest and juice, garlic, sugar, salt, and lots of pepper. (Several good grinds of pepper make the vinaigrette taste robust, a perfect complement to the fennel.) Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.

Chop the fennel fronds and measure out ⅓ cup. In a large bowl, combine the fennel, ¼ cup of the fennel fronds (saving the rest for garnish), and the arugula. Toss lightly to mix and set aside. Season the salmon on all sides with a little salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is hot, add the 3 tablespoons of olive oil and swirl to coat the pan. Add the salmon, skin side down, and cook until the skin is crisp, about 4 minutes. Carefully turn the salmon and cook until the fillets are almost opaque throughout, but still very moist, or an instant-read thermometer inserted in the center registers 125° to 130°F, about 4 minutes more. Transfer to a warm plate and set aside while you toss the salad.

Shake the dressing vigorously again and then toss the salad with it. Arrange the salad on 4 dinner plates. Place a salmon fillet in the center, on top of the salad, garnish with the remaining fennel fronds, and serve immediately.

Continue Reading...