Loch Duart Salmon Recipe

Rest and season

Pat the salmon fillets dry with paper towel. Season both sides with kosher salt (about 1/2 tsp per fillet) and freshly ground black pepper. Let rest at room temperature for 10–15 minutes while you prepare other components.

Sear and finish

Heat a large skillet over medium‑high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the oil is shimmering and butter foaming, place the salmon skin‑side down, pressing lightly for 10 seconds to ensure even contact. Sear skin‑side down for 4–5 minutes without moving, until skin is crisp and the fillet is cooked about two‑thirds of the way up the side. Flip and cook flesh‑side for 1–2 minutes for medium (internal temp ~125–130°F / 52–54°C), or longer if desired. Remove to a warm plate and squeeze a little lemon over the tops. Keep warm while plating.

Prepare roasted beets (if using raw)

If starting with raw beets: preheat oven to 400°F (200°C). Trim greens and rub beets with 1 tablespoon olive oil and a pinch of salt. Wrap individually in foil and roast 45–60 minutes until tender. Cool slightly, then peel and dice a small portion to reserve for garnish (about 1/2 cup). The rest will be used for purée.

Make beet purée

In a small sauté pan over medium heat, add 1 teaspoon olive oil and sauté the minced shallot and garlic for 1–2 minutes until softened but not browned. Add 2 cups cooked peeled beets to a blender or food processor along with the softened shallot and garlic, 2 tablespoons heavy cream, 1 teaspoon unsalted butter, and 1 teaspoon red wine vinegar. Purée until completely smooth, adding a tablespoon of warm stock or water if needed to reach a spreadable but thick consistency. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Keep warm (or refrigerate briefly and rewarm gently) until plating.

Finish roasted beet garnish

Toss the reserved diced roasted beets with a little olive oil and a pinch of salt. These will be used as a bright textured garnish on the plate.

Prep stock and vegetables

Warm the chicken/vegetable stock in a small saucepan and keep it at a gentle simmer. Blanch the asparagus pieces in boiling salted water for 1–2 minutes until bright green and just tender, then shock in ice water. Drain and set aside with the peas.

Cook risotto

In a medium saucepan over medium heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add the finely diced shallot and cook 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds. Add 1 cup Arborio rice and stir to coat the grains, toasting 1–2 minutes until edges look translucent. Pour in 1/2 cup dry white wine and stir until mostly absorbed. Begin adding the warm stock, 1/2 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. This should take about 18–20 minutes. When rice is tender but still has a slight bite, stir in the blanched asparagus, 1/2 cup peas, 1/2 cup grated Parmesan, 1 teaspoon lemon zest, 1 tablespoon chopped chives, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and let rest 1 minute to thicken to a creamy consistency. Adjust seasoning.

Place a generous spoonful (about 3/4 cup) of warm risotto centered on each plate and spread slightly.

Spoon a smear of beet purée alongside or partially under the risotto using the back of a spoon or an offset spatula (about 2–3 tablespoons per plate).

Set a warm salmon fillet on top of the risotto so the skin is visible. Scatter the reserved roasted beet dice around the plate and dot a few microgreens or baby arugula leaves. Drizzle with 1 teaspoon extra virgin olive oil and finish salmon with a pinch of flaky sea salt and an extra squeeze of lemon if desired.

Serve immediately so salmon remains crisp and risotto is creamy.