In Green Bay we are still smiling about our win on Thursday. What a great game! This was a quick dinner I put together after receiving a bunch of delicious garden goodies. The salmon and risotto are simple, but the flavor is wonderful! It is helpful to have two sets of hands for this dish (one for grilling and one fo risotto). If you ae cooking fo yourself you may want to bake or poach the slamon so you can keep an eye on it while the risotto is cooking. Ron is not a zucchini lover, but gobbles up his entire dish. Success! This is really easy and a wonderful way to use your summer vegetables.
Ten years ago the United States was faced not only with tragedy, but sadness, fear, anger, and uncertainly. I think it is important to remember the innocent that lost their lives, the bravery of those who rushed to help, and emotions that took us all. There was a portion of a speech given by President Clinton that always makes me think moving forward and what kind of person I want to be. I do not want to stand with my fists clenched.
The real differences around the world today are not between Jews and Arabs; Protestants and Catholics; Muslims, Croats, and Serbs. The real differences are between those who embrace peace and those who would destroy it; between those who look to the future and those who cling to the past; between those who open their arms and those who are determined to clench their fists. ~William J. Clinton, 1997
1 cup Arborio Rice
4 cups chicken stock (you can use vegetable to create a vegetarian dish)
1/2 cup chopped carrots
1 large shallot, diced
1 medium zucchini, quartered and chopped
1/2 cup diced tomatoes
1/2 cup fresh corn
1 1/2 tsp lemon zest
2 Tbl fresh lemon juice
1 1/2 Tbl chopped fresh dill
1 tsp chopped fresh mint
1 Tbl chopped fresh basil
2/3 cup grated Parmesan cheese
1 Tbl butter
3 1/2 Tbl olive oil, divided
1 lb fresh salmon
salt and pepper to taste
Place chicken stock in a medium saucepan. Bring to a simmer (do not boil). Keep warm over low-medium heat.
Brush salmon with 1 Tbl olive oil and season with salt and pepper. Set aside.
Heat a large nonstick skillet over medium heat. Add 2 1/2 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add shallots and carrots to skillet and cook until shallots are translucent (about 5 minutes).
Stir in rice, and cook for 2 minutes, stirring constantly. Stir in tomatoes, corn, lemon juice, lemon zest, and zucchini cook about 30 seconds to one minute depending on how much juice your tomatoes have. Add chopped herbs. Add 1 cup stock and cook 5 minutes or until liquid is nearly absorbed, stirring constantly (The stock should sizzle when it hits the pan to make sure you don't keep your heat too low). Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. This takes about 20 minutes so now is a good time to start your salmon depending on how you choose to prepare it. In my case I sent my husband outside to the grill.
Right before you serve the risotto, stir in the cheese and season with salt and pepper. Plate and top with grilled salmon.