30 December 2009

Crispy Salmon with Risotto and Slow Roasted Tomatoes

When I was in San Francisco recently for the Foodbuzz Blogger Festival, one of the people I was fortunate to meet was Angela from Spinach Tiger.  I had heard in the blogosphere that she would be hosting an event in support and remembrance of World Aids Day which is today December 1st. What better way to gather "foodies" together than to get involved in cooking something red for her event Cooking Red to Remember. AIDS is a devastating disease that has affected people all over the world. Read more...

AIDS is not a disease that I have personally been touched by but that is certainly not the case for the estimated 25 million people who have died from 1981 to 2007 according to Wikipedia. In all parts of the world, people living with HIV still face AIDS-related stigma and discrimination, and many people still cannot access sufficient HIV treatment and care. Prevention efforts that have proved to be effective need to be scaled-up and treatment targets reached. Commitments from national governments right down to the community level need to be intensified and subsequently met, so that one day the world might see an end to the global AIDS epidemic.

You can also read a very poignant and touching story by Angela who's world has been affected by AIDS.  Please support the memory of  loved ones by reading her story and the significance of the 3 red tomatoes in this dish as described by Josee at Daydreamer Desserts. Please support the many more who are struggling with this disease on a daily basis today and every day.

In memory of those who saw no hope and for those who live with hope every day I am sending this red dish to Angela's event. This dish makes perfect use of those hard little bullets we call tomatoes available during the winter months. Slow roasting caramelizes the sugars in the tomatoes and makes us believe in the promise of anything!!!!

**Crispy Salmon with Risotto and Slow Roasted Tomatoes**
Printer Friendly Recipe


9 plum tomatoes, halved
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon chopped fresh thyme
½ teaspoon freshly ground black pepper
4 garlic cloves, minced


4-1/2 cups fat free, less-sodium chicken broth
1 tablespoon olive oil
2-1/4 cups (1/2 inch thick) sliced leek
1-1/2 cups uncooked Arborio rice
1/3 cup dry white wine
6 cups torn arugula or spinach
½ cup half-and-half
¼ cup grated fresh Parmesan cheese
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper


2 teaspoons olive oil
6 (5-ounce) red sockeye salmon fillets, skinned
½ teaspoon. sea salt
½ teaspoon chopped fresh thyme
¼ teaspoon freshly ground black pepper

Preheat oven to 350 degrees F.

To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 T. oil, sprinkle with ½ tsp. salt, ½ tsp. thyme, ½ tsp. pepper, and garlic. Bake at 350 degrees F for 1-1/2 hours or until very soft and slightly shriveled, turning occasionally.

 To prepare risotto, bring broth to a simmer in medium saucepan (do not boil). Keep warm over low heat. Heat 1 T. oil in a large saucepan over medium-high heat. Add leek, saute 3 minutes or until tender. Add rice; cook 1-1/2 minutes, stir constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed. Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.

Add remaining broth, ½ cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in arugula, half–and-half, cheese, ¼ tsp. salt, and ¼ tsp. pepper.

To prepare salmon, heat 2 tsp. oil in large skillet over medium-high heat. Sprinkle salmon with ½ tsp. salt, ½ tsp. thyme, and ¼ tsp., pepper. Place fillets, skin side up, in pan, cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork.

Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in centre of each of 6 plates. Mound 2/3 cup risotto in centre of each plate (leaving about 1-1/2 inch edge of tomatoes uncovered). Arrange fillets on risotto. Garnish with sprig of thyme, if desired.

Serves 6

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