Salmon* Recipe

Cooking Instructions

1. 1

   Prepare the Risotto

   In a large saucepan, heat 2 tablespoons of butter over medium heat. Add minced shallots and garlic, sauté until translucent. Stir in Arborio rice and cook for another 2 minutes, stirring constantly.

2. 2

   Add Broth and Tomatoes

   Gradually add the chicken broth, one cup at a time, stirring frequently. Allow each addition to be absorbed before adding the next. After about 15 minutes, add the halved cherry tomatoes and continue cooking until the rice is al dente and creamy, about 20 minutes total.

3. 3

   Cook the Andouille Sausage and Shrimp

   In a separate skillet, cook the sliced Andouille sausage over medium heat until browned. Add the shrimp and cook until they turn pink, about 3-4 minutes. Season with salt and pepper.

4. 4

   Blanch the Asparagus

   In a pot of boiling salted water, blanch the asparagus pieces for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

5. 5

   Cook the Salmon

   Season the salmon fillets with salt and pepper. In a skillet, heat 2 tablespoons of butter over medium-high heat. Sear the salmon for about 4-5 minutes on each side until cooked through and golden.

6. 6

   Make the Red Chili Beurre Blanc

   In a small saucepan, combine white wine, red chili flakes, and a pinch of salt. Bring to a boil and reduce until syrupy. Remove from heat and whisk in the remaining butter until smooth.

7. 7

   Plate and Serve

   On each plate, serve a scoop of risotto topped with the shrimp and sausage mixture. Arrange asparagus on the side and place a salmon fillet on top. Drizzle with the red chili beurre blanc.