INGREDIENTS
- 6 oz. salmon
- 1/2 cup blood orange juice
- 1/2 cup maple syrup
- 1/4 cup bourbon
- 6 oz. Arborio rice
- 2 cups julienned onion
- 1 qt. chicken stock
- 2 cups baby spinach
- 1 cup sliced mushrooms
- 3 tbsp. chopped garlic
- 3 tbsp. olive oil
- 1/4 cup white wine
- 2 tbsp. pecans — toasted
TO SERVE: Plate the risotto and spinach and mushroom mixture, then add the salmon in the center. Drizzle the plate with the orange glaze. Garnish with 2 tbsp. toasted pecans.
MAKES 1 SERVING
RISOTTO PREPARATION
- Saute the onion and half of the garlic in 2 tbsp. olive oil until they start to brown
- Add the dry rice to the pan until toasted
- Deglaze the pan with white wine, then slowly add chicken stock one cup at a time until it is absorbed by the rice. The risotto is done when it becomes al dente
GLAZE PREPARATION
- Juice blood oranges to get 1/2 cup juice, pour into a small pot
- Add maple syrup and bourbon, then reduce by half
VEGETABLE PREPARATION
- Add 1 tbsp. garlic to a saute pan and cook until it begins to brown
- Add mushrooms and cook until tender
- Add the spinach and immediately pour 1/4 cup of white wine into the pan to wilt the spinach
SALMON PREPARATION
- Preheat the oven to 400°F
- Heat a saute pan over medium heat and add 1 tbsp. olive oil
- Cook salmon with the skin side up for 4-5 minutes, then flip and put into the oven with the skin side down to finish cooking (approximately 5 minutes for medium)
Recipe contributed by Corner Cafe | photos by Kristen Vann Bryant