Broiled Salmon with Asparagus Risotto and Flavorful Grenobloise Sauce Recipe
Experience culinary excellence with Chef Bryan Woolley’s exquisite recipe for Broiled Salmon with Asparagus Risotto and Grenobloise Sauce. Elevate your taste buds as succulent salmon fillets harmonize with creamy arborio rice, tender asparagus, and a zesty Grenobloise sauce. A masterpiece of flavors awaits your indulgence.
Ingredients
4-6 fresh salmon fillets
2 cups arborio rice
6 cups preferred stock
1 bunch asparagus, finely chopped
1 small onion, diced
2-3 garlic cloves, peeled and smashed
2 cups grated parmesan cheese
4 tbsp butter
2 tbsp capers (optional)
2 tbsp fresh lemon juice
1/4 cup freshly chopped parsley
1/4 cup toasted sliced almonds
Season salt, to taste
Freshly ground black pepper, to taste
Olive oil
Instructions
1
Begin by placing the salmon fillets on a baking sheet lined with foil. Season with your preferred seasonings and broil for 3-5 minutes until cooked to perfection. Set aside.
2
In a saucepan, gently heat the stock of your choice over medium heat until it simmers. Maintain its warmth throughout the cooking process.
3
In a separate large pot or skillet, melt butter or heat olive oil over medium heat.
4
Add Arborio rice to the pot and sauté for a minute or two until the edges turn translucent.
5
Gradually add warm stock to the rice, one ladleful at a time, while stirring constantly. Allow the rice to absorb the liquid before adding more.
6
Continue adding stock and stirring until the rice reaches al dente consistency, tender yet with a slight bite. This typically takes 20-25 minutes.
7
Adjust the risotto's flavor with salt and pepper to your liking.
8
Feel free to enhance the dish with additional ingredients like cooked vegetables, cheese, or herbs. Stir them into the risotto until fully incorporated.
9
Remove the pot from heat and let the risotto rest briefly. This melds the flavors and results in the desired creamy consistency.
10
Prepare the Grenobloise sauce: In a small saucepan, melt butter over medium heat until it turns light golden brown (3-4 minutes). Be cautious not to burn it.
11
Remove from heat and add capers, lemon juice, and chopped parsley to the saucepan. Stir well to combine.
12
Return the saucepan to low heat and cook for 1-2 more minutes, ensuring capers are heated through.
13
Remove from heat and stir in chopped toasted almonds. Season the sauce with salt and pepper as desired.
14
Serve the delightful Grenobloise sauce immediately over your chosen dish—whether it's the broiled salmon, grilled fish, or roasted vegetables.
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@chefbryanwoolley#ArtOfCooking#CulinaryMasterpiece#DelightfulElegance#ElevateYourPalate#FlavorsInHarmony#GourmetDining#GrenobloiseSauce#SalmonRisottoMagic#SavorySymphonyChefBryan
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