Cedar Plank Salmon with Lemon Pepper Risotto and Creamy Whole Grain Mustard-Wilted Spinach

Featured in the February 2010 Newsletter
Recommended Pairing: Chardonnay, Holiday Reserve Zinfandel, Malbec

Serves 2

Ingredients:
2 6-ounce salmon cuts
2 Cedar planks
1 cup Arborio rice
1 whole lemon
5-ounces heavy cream
2 cups chicken stock
2 teaspoons garlic, chopped
7-ounces Bordeaux Spinach*
1 tablespoon whole grain mustard
Smoked Gouda
Black Pepper
Kosher Salt

To start, soak the cedar planks in water overnight. This will prevent the wood from burning in the oven when you cook the salmon.

Risotto: On high heat, boil Arborio rice in chicken broth and 1 teaspoon garlic. Once it starts to boil, set the flame on low-medium. Cook the rice al dente, or until the grains are firm but not hard. Add 4 tablespoons of heavy cream and the juice of 1 lemon and stir. Add salt and pepper to taste.

Spinach: Saute spinach and 1 teaspoon garlic in canola oil. Add 6 tablespoons heavy cream and reduce. Add the whole grain mustard. Add salt and pepper to taste.

Salmon: With the salmon on top of the cedar plank, bake at 350°F for 8 minutes. Plate your dish and shave the smoked Gouda on top of the risotto for a finishing touch.

* Bordeaux Spinach has arrow-shaped, dark green leaves with deep wine-red veins and stems.


Posted by , March 27, 2011 No comments

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