Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes, until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes, or until cooked through. Remove from skillet and set aside.

Making the Tomato Crab Sauce

Prepare the Sauce

In the same skillet, add 1 tablespoon of olive oil and minced garlic. Sauté for 1 minute until fragrant. Add the cherry tomatoes and cook for about 3-4 minutes, until they begin to soften. Pour in the Pinot Grigio and cook until it reduces by half, about 5 minutes. Stir in the crabmeat, basil, salt, and pepper. Cook for an additional 2 minutes to heat through.

Making the Grappa Pea Risotto

Prepare the Risotto

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced shallots and sauté until translucent, about 2-3 minutes. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted. Pour in the grappa and let it evaporate. Gradually add vegetable broth, one ladle at a time, stirring frequently until absorbed. After about 15 minutes, add the peas and continue cooking until the rice is creamy and al dente. Stir in Parmesan cheese, salt, and pepper.

Plating

Serve the Dish

On each plate, place a serving of the grappa pea risotto, top with the pan-seared salmon, and spoon the tomato crab sauce over the top. Garnish with additional basil if desired.