PAN SEARED SALMON* Recipe

Prepare the Risotto Cakes

In a bowl, mix the cooked risotto, parmesan cheese, beaten egg, and salt. Form into patties and coat with bread crumbs.

Prepare the Vegetables

Toss asparagus and grape tomatoes with olive oil, salt, and pepper. Set aside.

Cook the Risotto Cakes

Heat olive oil in a skillet over medium heat. Cook the risotto cakes until golden brown on both sides, about 4-5 minutes per side. Remove and keep warm.

Cook the Salmon

In the same skillet, add butter and sear the salmon fillets, skin-side down, for about 4-5 minutes. Flip and cook for another 3-4 minutes until cooked through. Season with salt and pepper.

Make the Lobster Sherry Cream Sauce

In the skillet, add garlic and sauté for 1 minute. Add sherry wine and simmer until reduced by half. Stir in the heavy cream and lobster meat, cooking until heated through.

Grill the Asparagus

On a grill or pan, grill the asparagus for about 5-7 minutes until tender and slightly charred.

Roast the Grape Tomatoes

Place grape tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in a preheated oven at 400°F (200°C) for about 15 minutes.

Plate the Dish

On each plate, place a risotto cake, top with a salmon fillet, drizzle with lobster sherry cream sauce, and serve with grilled asparagus and roasted grape tomatoes.