Seared Salmon + Sauteed Pineapple Salsa & Curry Coconut Cilantro Risotto 

 I have an amazing recipe for y’all!! I have been wanting to share this on the blog for a quite some time now! This is a recipe that my hubby and I  have been making for date night or special occasions for almost five years now! This dish was inspired by a resturant I use to work at when I first moved here to NC. The flavors are PERFECTION! So let’s get right to it!

Ingredients:

4 salmon fillets

salt and pepper to taste

1 cup of vegetable oil

Risotto:

3 tbsp of yellow curry

2 cups of risotto

2 cans of coconut milk

1 1/2 cups of white wine

1 tbsp of butter

1 onion chopped

2 tbsp of olive oil

1/4 cup chopped fresh cilantro

Pineapple Salsa: 

1 can of diced pineapple

1 tbsp of olive oil

2 onions slices

2 tbsp of fresh chopped cilantro

Yields: 4 servings 

Directions: 

1. For the Risotto: In a saute pan add oil and chopped onions over medium-high heat. Saute onion until translucent. In a separate sauce pan add both cans of coconut milk. Stir in curry and cook over medium – high heat, stirring occasionally until it comes to a boil. Reduce to low heat.

2. Add butter and risotto into the saute pan with the onions. Pour in the wine and half of the coconut curry mixture. Cook for 10 minutes stirring the constantly or until the liquid is almost evaporate then add the other half of the coconut curry mixture. Cook for another 10 minutes and continue stirring until the majority of the liquid is gone. Your risotto should be creamy and should have little bit of resistance when you chew. Add chopped cilantro and mix in well.

TIP: Do not leave your risotto unattended it requires lots of stirring to get the right texture and you don’t want it stuck to the bottom of the pan.

3.For the Salsa: Chop pineapple and onion. Heat oil in a saute pan over medium high heat. Add onion and pineapple and saute for 10 minutes or until the golden brown in color. Then remove from heat.

4. For the Salmon: Preheat oven to 350. In a saute pan or skillet add oil and place over high heat for about 3-4 minutes. While your oil is heating wash salmon and salt and pepper to taste. Place the fish top down into the pan and allow to sear for 2-3 minutes of until you have a nice crisp top layer. Remove salmon from pan and place on a baking sheet. Finishing cooking in oven for about 5-7 minutes or until the salmon is cooked throughout.

TIP: Make sure when you place your salmon in the oil that your oil is VERY HOT! If not the fish will not get a nice crispy top layer.

5. Place risotto in bowl, place salmon on bed risotto and salsa on top of the salmon. Garnish with more cilantro if desired.

This dish is full of amazingly unique flavors that are just out of this world together! This is great dish if you are looking to really WOW someone’s taste buds or if you want to impress the hubby or wifey!! You’ll get brownie points for this one I promise! It’s also a great way to use that cilantro in the garden!

I know y’all are going to enjoy this dish as much as I do! IT’S SO GOOD!

Grow it. Pick it. Cook it. Eat it.

Chantelle

 

 

 

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