Scottish Salmon Recipe

Prep the fish

Pat the salmon fillets dry with paper towels. Lightly score the skin if desired. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper. Zest the lemon and set zest aside; cut lemon in half and reserve juice.

Pan-sear the salmon

Heat 2 tbs olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and press gently with a spatula for 10 seconds to ensure flat contact. Cook, undisturbed, 4–5 minutes until the skin is crisp and the fish is cooked about two-thirds of the way through.

Finish in butter

Flip fillets and add 1 tbs unsalted butter and the lemon juice (from the reserved lemon) to the pan. Spoon the melted butter and lemon over the salmon for 30–60 seconds to finish cooking (internal temp ~125–130°F for medium-rare to medium). Remove salmon to a warm plate, tent loosely with foil and let rest 2–3 minutes. Sprinkle lemon zest over the fillets before serving.

Prepare sunchokes: scrub 8 oz sunchokes well to remove dirt. Using a mandoline or sharp knife, slice them very thin (about 1–2 mm). To prevent browning, you may place sliced sunchokes in cold water with a squeeze of lemon while assembling other components, then drain and pat dry.

Make dressing: In a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs balsamic vinegar, 1 tbs lemon juice, 1 tsp honey, 1 tbs minced shallot, 1/2 tsp salt and 1/2 tsp black pepper until emulsified.

Toss salad: In a bowl combine 4 cups baby arugula and the drained sliced sunchokes. Add the dressing and toss gently to coat. Adjust seasoning to taste. Reserve salad until plating (toss again just before plating).

Prepare stock: Keep 4 cups of stock at a gentle simmer in a small saucepan while you make the risotto.

Cook sunchokes: Heat 1 tbs olive oil in a medium saucepan over medium heat. Add the 6 oz diced sunchokes and a pinch of salt. Sauté 5–6 minutes until edges start to brown and sunchokes are tender. Remove sunchokes to a bowl and set aside.

Sauté aromatics: In the same saucepan add 2 tbs unsalted butter. When melted, add 1 minced shallot and 2 minced garlic cloves. Cook over medium heat 2–3 minutes until softened and fragrant but not browned.

Toast rice: Add 1.5 cups Arborio rice to the pan and stir to coat with butter and aromatics. Cook 1–2 minutes until edges of grains are translucent and rice gives a slight nutty aroma.

Deglaze with wine: Pour in 1/2 cup dry white wine and stir until mostly absorbed.

Add stock gradually: Add a ladle (about 1/2 cup) of hot stock and stir gently but continuously until mostly absorbed. Continue adding stock, one ladle at a time, stirring frequently and allowing liquid to be absorbed before adding more. This process takes about 18–22 minutes. After about 12 minutes of adding stock, stir in the cooked diced sunchokes so they finish warming through with the rice.

Finish risotto: When the rice is tender with a slight al dente bite and the risotto is creamy, remove from heat. Stir in 3/4 cup freshly grated Parmesan, 1/2 tsp black pepper and 3/4 tsp salt (adjust to taste). If needed, stir in a touch more butter or a splash of warm stock to reach desired creaminess. Keep warm until plating.

Plate risotto: Spoon a generous portion of sunchoke risotto into the center of each warmed plate (about 3/4 to 1 cup per serving).

Add salad: Gently mound a small handful of the dressed sunchoke & arugula salad beside or on top of the risotto to provide freshness and texture contrast.

Place salmon: Lay a rested Scottish salmon fillet on top of or beside the risotto so the crispy skin is visible.

Garnish and finish: Drizzle 1/2 tbs balsamic glaze and 1/4 tsp extra virgin olive oil over the salad and around the plate as desired. Scatter microgreens or extra arugula, add a lemon wedge, and finish with an extra crack of black pepper. Serve immediately.