Name: Midtown Bistros GRILLED ATLANTIC SALMON Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 pieces Atlantic salmon fillets, skin-on; 2 tbs Extra-virgin olive oil; 1 tbs Lemon juice; 1 tsp Garlic, minced; 1 tsp Fresh thyme leaves (or 1/2 tsp dried); 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1.5 cups Arborio rice; 2 cups Zucchini (medium), diced (calabacitas); 1 cup Yellow corn kernels (fresh or frozen); 1 cup Yellow onion, small dice; 2 tsp Garlic, minced; 2 tbs Butter; 1 tbs Olive oil; 1 cup Dry white wine; 4 cups Low-sodium chicken or vegetable stock, hot; 1 cup Parmesan cheese, finely grated; 2 tbs Fresh cilantro, chopped; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Lime zest (optional); 2 cups Roasted red bell peppers, jarred or home-roasted, drained; 0.5 cup Tomato, seeded and chopped (or 1/2 cup canned fire-roasted); 0.5 cup Toasted almonds (or a mix of almonds & hazelnuts); 1 slice Day-old bread, crust removed, torn; 2 tsp Sherry vinegar (or red wine vinegar); 1 tsp Smoked paprika; 1 clove Garlic clove; 0.25 tsp Red pepper flakes (optional, for heat); 0.5 cup Extra-virgin olive oil

Method

Romesco Sauce

1
Toast bread and nuts
Preheat oven to 350°F (175°C). Place torn bread and almonds on a baking sheet and toast 6–8 minutes until golden and fragrant. Let cool slightly.
2
Blend sauce
In a food processor, combine roasted red peppers, chopped tomato, toasted bread, toasted almonds, garlic clove, sherry vinegar, smoked paprika, red pepper flakes, salt, and pepper. Pulse until coarsely combined.
3
Emulsify with oil
With the processor running, slowly stream in 1/2 cup extra-virgin olive oil until the mixture becomes a smooth, slightly textured sauce. Taste and adjust salt, acidity (add a little more vinegar if needed), or spice. If too thick, add 1–2 tbs water to reach a spoonable consistency. Reserve at room temperature or refrigerate up to 2 days; bring to room temp before serving.

Calabacitas Risotto

4
Prep and sweat aromatics
Warm the 4 cups of stock in a saucepan and keep it hot over low heat. In a heavy-bottomed wide pot or skillet, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add the diced onion and a pinch of salt and cook gently until translucent, about 4–5 minutes. Add 2 tsp minced garlic and cook 30 seconds until fragrant.
5
Toast rice
Stir in 1.5 cups Arborio rice and cook 1–2 minutes, stirring, until the rice edges look translucent and slightly toasted.
6
Deglaze with wine
Pour in 1 cup dry white wine and stir until mostly absorbed by the rice.
7
Cook risotto
Add 1/2 cup hot stock at a time, stirring frequently and allowing liquid to be mostly absorbed before adding the next addition. Continue this process for about 18 minutes, until rice is creamy and just al dente. Begin tasting after 14 minutes to monitor doneness.
8
Add calabacitas
When the rice is about 5 minutes from done (after about 3 cups of stock used), in a separate skillet melt 1 tbs butter over medium heat, add the diced zucchini and 1 cup corn, season with a pinch of salt and pepper, and sauté until tender but still bright, about 3–4 minutes. Stir the cooked calabacitas into the risotto during the final additions of stock so they heat through and integrate.
9
Finish risotto
Off the heat, stir in 1 tbs butter, 1 cup grated Parmesan, chopped cilantro, lime zest (optional), and adjust salt and pepper to taste. Let rest 1 minute to become glossy and creamy. Keep warm until plating.