Baked Salmon with Mushroom Risotto

Why is it that salmon is so tasty? Lots of flavour not matter what you do to it - you almost cannot ruin it, except perhaps to dry it out. Grilling on the BBQ, poached, fried, raw as in sashimi, or baked like this recipe. Plus it has the much vaunted omega-3 fatty acids, blah blah.  I like white fish as well, but it seems to me that half the time it turns out awesome and the rest of the time it is just flavourless or "fishy" tasting. Anyway, one of my go-to cooks, Michael Smith, suggests baking at a low temperature for a change. Wow, great idea. No grill marks, but much improved smooth tenderness. You can throw just about any sauce you want on it, and voila.

As for the risotto, it's something you just have to make once in a while.  Kind of like eggs, it is easy to make but difficult to make really well.  To get just the right balance and avoid all the problem takes a bit of practice. There's lots of advice out there as well, for example this well thought out page courtesy of Alton Brown. Parts of it disagree with his own recipe I found on the Food Network, but we all change and grow as chefs - why would he be any different. In any case, I would take advice from a reputable chef like him, or Mark McEwan which is where I took most of the queues for this recipe.

Baked Salmon with Mushroom Risotto

I'm not the hugest fan of asparagus, but I'm constantly trying to find ways to make it awesome. It goes well enough in the risotto. Luckily didn't overcook it so it was good. I found that it overpowered the mushrooms just a bit however.

Next Time: I'd go heavier on the mushrooms and leave out the asparagus

Me: 9/10
SO: 9/10
SSO: 4/10

Baked Salmon with Mushroom Risotto

Ingredients - Salmon marinade

• 3 large or 4 small center-cut salmon fillets
• 1 T dijon
• 1 T honey
• 1 tsp soy sauce

Ingredients - Risotto

• 4 cups wild mushrooms, such as shiitake, oyster, portabella, etc. Wash the ones that need gentle washing, and cut the stems from those that need stemming. Cut into 1" pieces.
• 1 C asparagus cut into 1" pieces (optional)
• 4 T unsalted butter for mushrooms, + 2 T for finishing
• 1 tsp minced fresh rosemary leaves
• juice from half a lemon
• 4 T olive oil
• 2 medium onions, diced
• 3 or 4 minced garlic cloves
• 2 C Arborio rice
• 1 C dry white wine
• 5 C vegetable or chicken stock, preferably home made
• 1/3 C freshly grated parmesan, or Parmigiano-Reggiano

Method

1. Add the stock to a pot, and bring it to a simmer. Use a pot that can pour, or you can use a ladle.
2. Saute the mushrooms in the butter until they release their moisture and just begin to brown. If you are going to try the asparagus, add it as well. The idea is to cook it so it still has a bit of crunch but is almost done. Add the rosemary, lemon juice, and season with salt and pepper. Deglaze and set aside.
3. Heat the oil in a pot. One that is narrower with steep and tall sides will be preferable to flared or very large pots since it will be easier to stir. Add the onions, and cook until translucent. Add the garlic and stir for a minute.
4. Add the rice and stir to coat with the oil. Cook over medium heat until the rice goes from white to translucent. Add the wine and deglaze.
5. Add a cup of the hot stock to the rice, and stir constantly until the rice absorbs it. Add another cup, and repeat. Keep this up until the stock is almost gone, and the rice is done - you can keep tasting it as you go.
6. When you are almost finished, add the mushrooms to ensure they are heated through.  
7. When you take it off the heat, stir in the cheese and the 2 T butter.