Slow Baked Salmon with Lemon Risotto & Chili Oil
So, you guys.
I finally got a waffle maker, which has absolutely nothing to do with this post but I had to tell someone who I know would care! I had a Sur la Table giftcard from Christmas (thanks mom & grandma) so I ordered this waffle maker.
I went with a round instead of the square…I’m happy with my choice. I mean, the only better shape than round would be Mickey Mouse-shaped, which is the waffle maker my parents have, but I don’t think they make those anymore. Trust me, I’ve looked.
The day after the waffle maker arrived I made two waffles. One for breakfast and one for the next ebook! I’m writing an ebook all about cookie dough and fun things to do with cookie dough. Release date is January 30th. If you need something to do on January 30th, I’ve got you covered.
This week in my internet searching I’ve come across three life changing things.
(1) Joanna’s savory biscotti. I mean, I feel like a whole new world has opened up to me (Aladdin & Jasmine-style). Biscotti aren’t just for coffee and tea anymore, now they’re for soup too. Ahmahgah.
Okay and (2) is this. I wanna make a giant one for myself.
And (3) I should’ve been buying men’s tennis shoes for my entire life. I have big feet, just so everyone knows. Size 11 tennis shoes…and they’re wide. I know, so attractive. I also have really high arches that creep Andrew out. So men’s tennis shoes are made wider to begin with, which is perfect for me. I don’t know why I didn’t think of this before?! I’m not really a pink tennis shoe type of girl, so I don’t mind the more masculine shoe colors. I ended up buying these for my first pair.<3.
So the first time I wore those shoes to the gym (Tuesday) I was doing some burpees and this man comes up to me and tells me I’m not reaching my arms up high enough at the end of the burpee. I was like “oh. okay. thanks.” So I finished that round of the circuit and started on my next set of burpees and then that same man comes out of nowhere and yells “UP!!!” right when I jumped forward and was about to jump up. So I stopped and turned around and kinda smiled awkwardly. Then I did my next burpee and he yelled at me again.
I know he was just trying to help increase my athletic ability…but I like to be left alone at the gym. If you can do that much talking, you’re probably not working out hard enough…bro.
On to the salmon.
This dinner is inspired by a dinner we had at Reef on our anniversary. I was expecting the risotto to be super lemony, but then it wasn’t and I loved that it wasn’t and I knew I wanted to make this dish a staple in our home. I added shredded zucchini to the risotto to add a nutritious boost that you don’t even notice in the creamy rice.
I love salmon when it’s seared in a pan in olive oil and the outside gets crispy (that’s how my dad and mother-in-law make it and it’s so delish). But I like to switch it up occasionally and bake it in the oven instead. As long as the salmon is marinated for 30 minutes to an hour before, it won’t dry out. Promise. And (in my opinion) I think baking salmon (especially slow baking it) preserves the freshness and lightness of the fish more so than searing it does. The lemony flavor of the risotto helps with the freshness too.
- 3/4 lb salmon filet, cut in half
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon rosemary, finely chopped
- 1 tablespoon olive oil
- 1/4 onion, finely chopped
- 1 garlic clove, minced
- 1/2 yellow zucchini, grated
- 1/2 cup arborio rice
- 2 cups chicken or veggie stock
- 1/2 tablespoon lemon juice
- zest from 1/4 of a lemon
- 2 tablespoons parmesan
- 1/2 tablespoon olive oil
- 1 teaspoon sirracha
- squeeze lemon
- sea salt (not optional...MAKES the dish)
- In a swallow dish, combine olive oil, lemon juice and rosemary. Place salmon in the dish and turn to coat, ending with skin side up. Marinate for 30 minutes in the fridge.
- Preheat oven to 275ºF. Bake salmon until it reaches an internal temperature of 145ºF, about 25 minutes.
- Meanwhile, make your risotto. In a sauce pan over medium heat, heat olive oil. Stir in onions and cook, stirring frequently until soft, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in zucchini and arborio rice. Continue stirring and allowing rice to get slightly toasted, about 4 minutes. Pour in stock in 1/2 cup increments, allowing rice to absorb stock before adding the next 1/2 cup stock addition, stirring constantly. Once all the stock has been absorbed, stir in lemon juice, zest and parmesan. Cover and remove from heat.
- In a bowl, whisk together chili oil by combining olive oil, sirracha and lemon juice.
- Serve salmon over the risotto with a drizzle of chili oil on the side. Top each dish with a sprinkle of sea salt and chives/basil.
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