I got caught up. Harvests became too much for me to photograph and weigh; my totals are so very off. Living in Cleveland, Winter is always looming. It was all I could do to come in once the sun had gone down. I knew my time outside was beyond precious as the daylight hours grew fewer. I didn’t write. I didn’t even nod as we passed each other in the hallway. I am sorry I snubbed you. I still love you. How about some salmon?!

Brown Sugar Lemon Glazed Salmon with White Wine Risotto

time: not a ton not a little

serves: 2 adult people (with some skin for dogs if you are so inclined)

salmon ingredients:

16 oz. salmon filet with skin on (cut into 2 8 oz. pieces)

1/6 cup brown sugar (I just estimated with a 1/3 cup so it doesn’t have to be exact)

1 1/2 teaspoons kosher salt

fresh ground black pepper to taste (a handful of good coarse grinds)

zest of one lemon

put brown sugar, salt, lemon zest , and black pepper in food processor and combine for about a minute. Pat fish dry! Rub seasoning onto fish and let sit while you prepare risotto.

Risotto ingredients:

2 pieces lean streaky bacon, cooked, diced and reserved

about 34 oz of chicken broth (you want 3 cups, but you lose some to evaporation as it simmers so this is what I use)

2 handfuls of green beans, ends removed if necessary and cut in half

2 tablespoons butter, divided

1 shallot, diced

3 cloves garlic, diced

3/4 cup arborio rice

3/4 cup white wine (I used homemade, which is on the sweet side)

1/4 cup grated parmesan cheese

Freshly ground black pepper

Salt (you probably won’t need this)

Bring your chicken stock to boil in a saucepan. Reduce the heat to keep the simmer. Add green beans and blanch for 3 minutes. Remove from saucepan and set aside. Keep stock simmering.

In another saucepan, melt 1 tablespoon of the butter over medium heat. Add shallots and garlic and cook for about 3 minutes, until fragrant. Add rice and stir constantly for 4 minutes, until toasted nicely. Add white wine, scraping brown bits from the bottom of the pan. Cook until wine is almost completely absorbed by the rice, about 4 minutes or so.

Begin to add the chicken stock, 1/2 a cup at a time. Do not add the next cup until the previous is almost completely absorbed. You will add 3 cups of stock in total to the risotto. You must stir constantly. This takes about 20-25 minutes in total. It is a pain in the ass but soooooo worth it in the end. I promise you.

Once the 3 cups of stock have been absorbed, remove pan from heat. Add the other tablespoon of butter. Stir. Add the cheese. Stir. Add the green beans. Stir. TASTE. Here I noticed I did not need to add salt. If you need to, go for it, if not, don’t do it. I added freshly ground pepper.

Cover.

Turn oven to broil and move the top rack to the second position from the top. This is assuming you have a modern oven. If you have the old kind where the broiler is actually in the bottom, I don’t know what to tell you. I hope you read through the recipe before now. I think you might catch your fish on fire down there if you try this one.

Leave the broiler on for two minutes. Put your fish in an oven safe pan. Broil for 6 minutes (nice and rare if you got a good thick cut) to 8 minutes (medium and in my opinion overdone if you got a nice thick cut). KEEP A CLOSE EYE! There is a bunch of sugar in there. Watch for flare ups or too much smoking. Don’t be afraid to move your fish down a notch. Remove and let sit for five minutes.

Plate your fish and risotto. Sprinkle diced bacon over the top of the risotto. Enjoy.

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