Multigrain Risotto with Carrot Maple Dressing, Blackened Salmon and Brocolli
Heart healthy fall meal
by Chef Michael Welch
Ingredients
Risotto
- 1 cup cooked quinoa
- 1 cup cooked farro
- 1 cup cooked farro
Carrot Maple Puree
- 2 lbs carrots
- 1 each white onion
- 1 tbl ginger minced
- 2 tbl pure maple syrup
- 1 tsp fresh thyme or rosemary
Broccoli & Salmon
- 1 bunch baby broccoli or broccolini
- 2 6 oz wild caught salmon steaks with skin or without
- 2 tbl blackening seasoning store bought or homemade
Instructions
Risotto with Carrot Maple Puree
- Mix together cooked grains ahead of time Peel and dice carrots and onions to consistent size. cover with water and simmer about 8 minutes, until soft. Puree in blender or with immersion blender. Add maple syrup, thyme and season to taste. Mix puree with cooked grains.
Broccoli
- Blanch broccoli in boiling water till bright green. Remove from water and roast in hot pan with 1 tbl oil for 5 minutes, till still crisp but done. Set aside.
Salmon
- Heat fry pan with 1 tbl oil till hot. Season salmon with salt and blackening seasoning. Sear skin side up till crispy, flip over and finish in 350` oven till done (about 8 minutes) Place broccoli and salmon on top of risotto and garnish with sliced radish or turnip
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