Crispy Seared Atlantic Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Risotto

   In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in Arborio rice and cook for 2 minutes. Gradually add vegetable broth, stirring frequently until the rice is creamy and al dente. Mix in sundried tomatoes and season with salt and pepper.

2. 2

   Confit Cippolini Onions

   In a skillet, add cippolini onions and cover them with water and a pinch of salt. Simmer on low heat until they are tender (about 15 minutes). Drain and cool slightly, then peel the onions. In the same skillet, add a bit of olive oil and sauté the onions until caramelized.

3. 3

   Roast Cauliflower

   Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.

4. 4

   Cook the Salmon

   Season salmon fillets with salt and pepper. Heat a skillet over medium-high heat with a little olive oil. Place the salmon skin-side down, and sear for about 4-5 minutes until crispy. Flip and cook for another 2-3 minutes until cooked through.

5. 5

   Make the Citrus-Thyme Beurre Blanc

   In a saucepan, reduce lemon juice and a bit of water. Gradually whisk in cold butter until emulsified. Stir in fresh thyme and season with salt and pepper. Add zest from preserved lemon for flavor.

6. 6

   Plate the Dish

   On each plate, serve a portion of the risotto, topped with confit cippolini onions and roasted cauliflower. Place the seared salmon on top and drizzle with citrus-thyme beurre blanc.