October 17, 2010
I am so ready for Fall, however our wonderful Phoenix weather is not cooperating yet. Tonight I have decided that if the weather does not want to cooperate, mentally I am already in the fall mood and therefore our meal will reflect that. So marinate salmon with asparagus and Parmesan and shallot rice. The rice is a creation of mine by combining two of my favorites rice recipes together. Quite tasty, if I may say so myself. Simple and easy, a great way to end a great week- end.
Tonight’s October 17, 2010 dinner:
Mango Key lime marinated Salmon
Parmesan and Shallot Risotto
MANGO KEYLIME MARINATED SALMON
1 salmon fillet per person
Mango Key lime marinade from “House Seafood”
Place the salmon fillets in a sealed bag with the marinade and refrigerate for 30 to 50 minutes.
Preheat the oven at 400 degrees. Place the fillets on a baking cooking sheet and bake for 15 minutes or until the salmon is cooked through.
1 bunch (1 lb.) fresh Asparagus
2 tablespoons olive oil
Pre-heat the oven at 350. Cut the bottom part of the asparagus off (1 inch). Wash them and dry them. On a cookie sheet put 1 tablespoon of the olive oil to cover the pan. Place the asparagus on top and drizzle the remaining olive oil. Sprinkle generously of salt and place in the oven. Cook in the oven for 15 to 20 minutes. Serve nice and hot.
PARMESAN AND SHALLOT RISOTTO
2 cups risotto rice, such as Carnaroli
5 cups chicken or vegetable stock
3 tablespoons olive oil
4 shallots peeled and minced
1-2 tablespoons unsalted Butter
Sea salt and ground black pepper
3 tablespoons of finely grated Parmesan Cheese
Bring the stock to a simmer and keep warm over low heat. In a large pan, or risotto pan, heat the olive oil and add the shallots. Cook for 2 to 3 minutes until the shallots have softened but not browned. Stir in the rice and cook for a couple of minutes until the rice becomes translucent. Stir frequently. Add ladleful of hot stock to the rice stirring until almost all the liquid is absorbed before adding the next ladle full. When you have added most of the entire stock, stir in the butter and when all incorporated add the parmesan cheese and the chopped parsley. Add a splash of more stock to keep the rice moist and creamy. Season to taste. Serve hot and topped with a drizzle of olive oil.