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