Heat olive oil in a pan over medium-high heat. Season the salmon fillets with salt and black pepper. Place the salmon skin-side down in the pan and cook for about 4-5 minutes on each side or until cooked through and golden brown. Remove from heat and set aside.

Making the Tomato Crabmeat Sauce

Prepare the Sauce

In a separate pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the halved cherry tomatoes and cook until they start to soften. Pour in the Pinot Grigio and let it simmer for about 5 minutes. Stir in the cooked crabmeat, chopped basil, salt, and pepper. Cook until heated through.

Preparing the Grappa Pea Risotto

Cook the Risotto

In a large saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the Arborio rice and cook for 1-2 minutes. Gradually add the vegetable broth, one ladle at a time, stirring continuously until the rice absorbs the liquid. After about 15 minutes, add the frozen peas and Grappa. Cook for an additional 5-10 minutes until the rice is creamy and al dente. Stir in the grated Parmesan cheese, salt, and pepper.

Plating

Serve

On a plate, spoon a serving of the Grappa Pea Risotto, top with a salmon fillet, and drizzle the tomato crabmeat sauce over the top. Garnish with additional fresh basil if desired.