Fennel Spiced Salmon with Roasted Beet Risotto and Orange Reduction
From Anthony Palumbo at The Youngstown Club
Roasted Beets:
2 Beets, cleaned and tops removed
2 T. Olive Oil
2 T. Salt
4 Tarragon Branches
1/4 C. Cider vinegar
1/2 C. Water
Preheat oven to 375 degrees. Coat Beets with salt, oil, tarragon. Place a roasting rack into a 4 inch pan. Add water and vinegar. Set beets on top of the rack and wrap with plastic and foil. Roast for 1 hour and 15 minutes or until tender with a fork. After cooled, remove skin and cut to desired thickness. Using a circle cutter, make perfect circles. Keep scraps.
Roasted Beet Risotto:
3 cups chicken stock plus 1/4 cup
1 onion, minced
1 1/4 cup Aborio rice
1/4 cup Dry white wine
1/4 cup Pecorino Romano Cheese
2 T. butter
Salt and white pepper to taste
Roasted beet scraps
Bring stock to a simmer. Saute onions until translucent, then add Aborio rice and toast until lightly brown. Deglaze with room temperature white wine, then add stock 1/2 cup at a time. Stir occasionally. Once rice is cooked al dente, add Pecorino and butter. Remove from heat and season to taste. Next, puree your roasted beet scraps with the 1/4 cup of simmering stock. Strain and add to finished risotto.
Orange Reduction:
1 Cup of fresh squeezed orange juice
1/2 cup honey
Thyme sprig
Reduce until a syrup consistency has formed.
Fennel Spiced Salmon:
2-4 oz. portions of Wild Caught Salmon Fillets
1 T. Fennel powder
1/2 T. Salt
1/4 T. Fresh ground black pepper
Coat each piece of salmon on presentation side (not the skin side of the fish) and pan sear until golden brown. Finish in oven at 375 degrees for 5 minutes or to desired doneness.
