Salmon with Bacon Spinach Risotto with a Sun Dried Tomato Beurre Blanc
Ingredients
Sun Dried Tomato Beurre Blanc
Fresh basil (3-4 large leafs)
6-8 sun-dried tomato pieces, packed in oil
1 shallot
2 tbsp lemon juice
1/4 cup dry white wine
1/4 cup heavy whipping cream
1/2 cup unsalted butter, sliced into pads
Salt and fresh cracked pepper to taste
Bacon Spinach Risotto
1/2 yellow onion
8-10 ounces bacon
1 ½ cups arborio rice
1/2 cup dry white wine
4 cups chicken stock
2 cups water
6 ounces baby spinach
2 tablespoons unsalted butter
1/4 cup grated Pecorino Romano
1/4 cup grated Parmigiano Reggiano cheese
Fine sea salt and freshly ground black pepper, to taste
Salmon
Olive Oil
Salt and fresh cracked pepper
Directions
Prep: Chop and dice onion, shallot, sun-dried tomatoes, and stick of butter.
Sun-dried tomato buerre blanc:
Stack basil leaves and cut across into strips
Turn strips the other direction and slice again to form small dice
Set aside
Place diced shallot in a small saucepan
Add the lemon juice and wine and bring to a boil
Cook to reduce by 2/3
Add cream and diced sun-dried tomatoes and return to a simmer
Remove from heat and add the butter a piece at a time, allowing once piece to dissolve before adding the next
Stir in the basil and season to taste with salt and pepper.
Bacon Spinach Risotto:
Place a pad of butter in a small sauce pan with onions. Let caramelize for 20-30 minutes while making the rest.
In a separate deep dish pan, cook bacon over medium heat until crispy, then remove bacon from pan and set aside. Chop bacon into small bits, removing any overly chewy pieces. Pour off most of the bacon grease from the pan, leaving one tablespoon.
To the pan with the bacon grease, add the rice and stir to coat with fat. Cook, stirring occasionally, for about two minutes, until some of the rice grains are translucent.
Raise heat to medium-high. Add the wine and cook, stirring frequently, until absorbed for about 1-2 minutes.
Add the water and chicken stock, about a cup at a time, and stir frequently. Wait until most of the liquid has been absorbed and the rest turned into a starchy-looking broth before adding the next cup of stock.
After the last addition of stock, continue to stir until the rice is tender, with a little chewy bite, and there is still some thick, glossy broth.
Add the spinach along with the chopped bacon and caramelized onions and and stir until spinach is just wilted.
Turn off the heat and stir in the butter and the grated cheese. Season to taste with salt and pepper. Let rest for just a couple of minutes and serve in shallow bowls with extra grated cheese to pass at the table.
Salmon
Pour olive oil over salmon.
Salt and Pepper the filets.
Air fry at 375 for 15-18 minutes
Top salmon with the Sun-dried tomato buerre blanc and more fresh basil.
