Chef Heidi Allison

Slow Roasted Salmon with Curry Crème and Vegetable Risotto

Name: Slow Roasted Salmon with Curry Crème and Vegetable Risotto
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tablespoons olive oil; 2 tablespoons shallots, minced; 1/4 cup organic carrots, minced; 2 teaspoons organic garlic; 1 cup organic zucchini, diced; 1 cup yellow squash, diced; 1/4 cup wine (use Pinot Grigio); 2 cups chicken stock; 3 tablespoons Parmesan cheese; 1/4 cup chervil; 1/4 cup Italian parsley (mixed with chervil); Kosher salt and pepper to taste; 1/4 cup olive oil; 1 cup organic carrots, diced; 2 cups onions, diced; 1 cup organic celery, diced; 4 (5 ounces) salmon fillets, center cut; Kosher salt and pepper to taste; 1 cup Greek yogurt (do not substitute); 1 teaspoon shallots, finely minced; 1/2 teaspoon curry powder; 1/4 teaspoon lime juice; 1/4 teaspoon cayenne; 1/2 teaspoon Spice Rubs, use Asian Rub (Curry Spice Blend with Sesame Seeds); 3 drops food coloring, use yellow food coloring

Rated 5.0 stars by 1 users

Servings

4 servings

Prep Time

20 minutes

Cook Time

1 hour

Author:

Chef Heidi Allison

Slow roasting is a great method for cooking fish; it creates a silky, almost buttery texture. While this method will not work with meats, it produces perfect results with these leaner proteins. (Fish has a type of muscle which is comprised of short-fibers, and these proteins dry out in the oven at higher temperatures.) Moreover, this is an easy recipe that works well for those busy weekdays!

Ingredients

Vegetable Risotto

2 tablespoons olive oil
2 tablespoons shallots, minced
1/4 cup organic carrots, minced
2 teaspoons organic garlic
1 cup organic zucchini, diced
1 cup yellow squash, diced
1/4 cup wine (use Pinot Grigio)
2 cups chicken stock
3 tablespoons Parmesan cheese
1/4 cup chervil
1/4 cup Italian parsley (mixed with chervil)
Kosher salt and pepper to taste

Fish

1/4 cup olive oil
1 cup organic carrots, diced
2 cups onions, diced
1 cup organic celery, diced
4 (5 ounces) salmon fillets, center cut
Kosher salt and pepper to taste

Curry Crème

1 cup Greek yogurt (do not substitute)
1 teaspoon shallots, finely minced
1/2 teaspoon curry powder
1/4 teaspoon lime juice
1/4 teaspoon cayenne
1/2 teaspoon Spice Rubs, use Asian Rub (Curry Spice Blend with Sesame Seeds)
3 drops food coloring, use yellow food coloring

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Directions

Vegetable Risotto

In a 12-inch skillet, cook olive oil, shallots, carrots and garlic on low heat until soft.
Add diced vegetables and stir.
Add wine and turn heat up to medium-high and cook until almost evaporated.
Add ½ of the chicken stock and stir until almost evaporated.
Add the remainder of stock and stir until almost evaporated.
Remove from heat and top with cheese. Fold in fresh herbs and season to taste.

Fish

Heat the oven to 225°F.
Heat oil in a medium sauté pan and add carrots, onions and celery. Sauté on medium-low heat until softened (about 10 minutes).
Transfer vegetables to a roasting pan. Place fish on top of vegetables and sprinkle with salt and pepper.
Place in the oven for about 18 minutes.
Remove from oven and let sit for 3 minutes.
Remove vegetables from fish and toss; top each roasted salmon fillet with 2 Tbsp. of curry crème.

Curry Crème

Mix all of the ingredients in a bowl. Best if chilled for 3-4 hours to soften the shallots. This can be made several days in advance.

Recipe Note

Greek yogurt has a thicker, creamier texture when compared to other types of yogurt.

Slow Roasted Salmon with Curry Crème and Vegetable Risotto