Ingredients
Risotto:
» 2 ½ tbsp base
» 6 ½ cups water
» 2 tbsp extra virgin olive oil
» ½ cup diced yellow onions
» 2 ½ cups Arborio rice
Butternut Squash:
» 1 pound butternut squash, peeled and rough chopped
» 2 cups water
» 4 tsp vegetable broth
Silver Salmon:
» 1 ½ pounds Alaska silver salmon filet
» 1 tbsp olive oil
» ½ tsp kosher salt
» ½ tsp black pepper, freshly cracked
Roasted Apple Ginger Butter:
» 1 stick unsalted butter, softened
» ½ whole Granny Smith apple, peeled and cut into 2-inch slices
» 1 tbsp sugar
» ½ tsp ginger, finely minced or grated
» 2 tsp shallots, minced
» ½ tsp lemon juice
» 1 tsp apple concentrate
» 1 tsp white miso paste
Garnishes:
» 4-6 sprig fresh basil
» 4-6 sprig fresh thyme
Optional:
» ¾ lbs chanterelle mushrooms, roasted
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Procedures:
Preheat oven to 350 degrees. Peel and rough chop butternut squash and roast in the oven for 10-12 minutes until soft. Remove and place in blender/food processor along with vegetable broth. Puree until smooth.
In a medium saucepan, heat broth and water on medium heat until warm. Lower temperature to low and hold warm while preparing risotto. In a wide pan, heat the olive oil over medium heat. Once the oil is shimmering, add the onions and cook until translucent, 3-4 minutes. Stir in the rice and add one cup of water/broth mixture and simmer until all of the liquid is absorbed by the rice, stirring occasionally. Add one more cup of water/broth mixture to the rice and stir gently until all of the liquid is absorbed. Repeat until all the broth has been used and the rice is creamy and tender. Stir in approximately 3 cups of butternut squash puree. Season with salt and freshly cracked black pepper to taste. Keep warm.
Heat oven to 300 degrees. Add apple slices to a sheet pan and sprinkle with sugar. Cook until apple is soft, approximately 15 minutes. Remove from oven and cool. Rough chop roasted apples and add to large bowl. Add ginger, shallots, lemon juice, apple concentrate juice and miso paste and whip with hand mixer until soft and all ingredients are well incorporated. Can be made ahead and chilled or frozen for later use.
Heat olive oil on chargrill over medium high heat. Salt and pepper both sides of the salmon and place in pan. Cook for 3 minutes on each side. Remove from heat and top with apple ginger butter until melted.
Pour the warm risotto into a low bowl. Place salmon in the center (if using chanterelle mushrooms, scatter mushrooms around the salmon). Garnish with basil and thyme and serve immediately.
Yield: 4-6 servings
Photography By Joel Riner
As Featured In: 2019 Winter/Spring SPO Edition
