Salmon With Carrot Risotto And Broccolini For Two
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Fusion | *tested, 4star, Low calorie, Lowfat, Rice | 2 | Servings |
INGREDIENTS
| 3/4 | c | Arborio rice |
| 3/4 | c | Carrot juice |
| 1/4 | c | Low sodium vegetable broth |
| 1/2 | c | Hot water, or as needed |
| 1 | Bay leaf | |
| 3 | Ginger, to taste | |
| 1/4 | t | Red Thai curry paste |
| 1 | Shallot, peeled and minced | |
| 2 | t | Olive oil |
| 2 | T | Thinly sliced green onions |
| 1 | T | Chopped fresh cilantro, or |
| more | ||
| Salt and pepper, to taste | ||
| 7 1/2 | oz | Salmon fillets, skin removed |
| Spring salad greens or mint | ||
| for garnish | ||
| 6 | oz | Broccolini, prepared |
| 15703 | 55), 55 |
INSTRUCTIONS
Anne Rosenweig's carrot risotto is a fusion of Italian rice and Thai spice. The carrot juice not only colors the risotto: its sweetness balances the heat from red Thai curry. When served with a grilled fillet of salmon and baby broccoli, it's easy to create a very special meal. Serve with tea; lemon ice dessert. See Broccolini : An introduction. (TM) "Broccolini" is a trademark of Mann Packing Co at www.broccoli.com Timing: 30 minutes for risotto plus about 5 minutes to cook the vegetable and fish. While the risotto is cooking, ready a pot of boiling water for the broccolini and preheat the grill. In a small saucepot, over high heat, bring carrot juice, stock, bay leaf and several thin slices of peeled ginger to a boil. Take out 3 tbs. hot stock mixture and put in small bowl; dissolve curry paste in it. When this is completely smooth, add to stock mixture in saucepot. In a large saute pan over medium heat, warm olive oil. Stir in shallots and cook slowly for 2 minutes. Do not allow shallots to brown. Stir in rice and coat grains with oil. Remove bay leaf from stock mixture, then slowly add stock mixture to rice, 1/3 at a time, stirring and allowing rice to absorb liquid before more is added. If more liquid is needed to cream the rice, add very hot water or more broth. When rice al dente and creamy, stop adding liquid. Stir scallions and cilantro into the rice; season to taste with salt and pepper. Keep warm. Boil broccolini in plenty of salted water for 5-6 minutes. While broccolini is cooking, grill or saute salmon fillet until medium rare (4 to 5 minutes). To serve, cut salmon into two portions (if necessary). Arrange on plate or pasta bowl with one-third of the risotto and half the broccolini. Garnish rice. REF: Anne Rosenweig: Chef/Co-owner of Arcadia (fine dining), and Chef/Owner Lobster Club (casual dining). Both restaurants are in New York City. Anne was one of Bertolli's Featured Chef (august 97) http://homearts.com/sites/bertolli/897bechefs.htm. See also: Great Women Chefs by Julie Stilllman (1996 Turner Publishing ISBN Tested. Pat Hanneman <kitpath@earthlink.net> 1/99 EACH SERVING 530 cals, 9g fat or 15% cff. Recipe by: Chef Anne Rosenweig, Arcadia, NYC (adaptation) Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Feb 4, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 419
Calories From Fat: 83
Total Fat: 9.1g
Cholesterol: 24.5mg
Sodium: 2143mg
Potassium: 216.2mg
Carbohydrates: 56.1g
Fiber: <1g
Sugar: <1g
Protein: 24.6g