A Symphony In Color And Flavor — Loch Duart Salmon Recipe

Preheat the oven to 400°F (200°C). Toss the peeled and cut beets with 1 tablespoon olive oil, 1 teaspoon fresh thyme or rosemary (if using), 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet lined with parchment.

Roast for 25–35 minutes, turning once halfway, until beets are tender and edges are lightly caramelized. Remove from oven and let cool slightly. Reserve 2 tablespoons of roasted beet pieces for the vinaigrette (or purée 2 tablespoons in a blender). Keep remaining beets warm or at room temperature for plating.

In a small bowl or jar, combine the reserved roasted beet or beet purée (2 tablespoons), 1 tablespoon champagne vinegar, 1/2 teaspoon Dijon mustard and 1/2 teaspoon honey. Whisk to combine.

Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/4 teaspoon salt and a pinch (about 1/8 teaspoon) black pepper. Taste and adjust acidity or sweetness as needed. Set aside at room temperature.

Keep the 5 cups of stock warm in a saucepan over low heat; it should be hot but not boiling.

In a wide, heavy-bottomed saucepan over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter until the butter melts. Add the minced shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Add 1 1/2 cups Arborio rice and stir to coat the grains with fat. Toast the rice for 1–2 minutes until edges look slightly translucent.

Pour in 1/2 cup dry white wine and stir continuously until the wine is almost fully absorbed.

Begin adding the hot stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18–20 minutes, or until the rice is creamy and al dente.

When the rice is just about done (after about 16–18 minutes), stir in the blanched peas and continue cooking with the final ladles of stock until heated through and rice is tender.

Remove the risotto from the heat. Stir in 2 tablespoons unsalted butter, 3/4 cup grated Parmesan, and 2 tablespoons mascarpone (if using) until glossy and creamy. Season with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Fold in the sliced chives. Keep warm, covered, while you cook the salmon.

Pat the 4 salmon fillets dry with paper towels. Season both sides with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper (divide evenly). Let rest at room temperature for 10 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil is shimmering but not smoking, place the salmon fillets skin-side down in the pan, spacing them so they don’t touch.

Press each fillet gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down until the skin is crisp and the fish is cooked about two-thirds of the way through, about 4–5 minutes depending on thickness.

Flip the fillets and add 1 tablespoon unsalted butter to the pan. Spoon the melted butter over the tops of the fillets while cooking for another 1–2 minutes for medium doneness (internal temperature ~125–130°F / 52–54°C) or longer if you prefer more well-done.

Remove salmon to a plate and squeeze the juice of half a lemon over the fillets. Allow to rest for 1–2 minutes.

Spoon a generous portion of the creamy risotto onto warmed plates, spreading slightly to make a bed in the center.

Arrange a salmon fillet on top of each risotto portion, skin-side up for presentation if you prefer the crisp skin visible (or skin-side down if you prefer).

Scatter the roasted golden and chioggia beets alongside or artfully around the risotto. Drizzle the beet vinaigrette lightly over the beets and around the plate in a thin ribbon.

Garnish with a few shaved fennel slices or microgreens, a sprig of fresh dill per fillet, and a light sprinkle of additional chives or a grating of Parmesan if desired. Finish with an extra small squeeze of lemon to taste.

Serve immediately so the salmon stays warm and the risotto keeps its creamy texture.