Cast Iron Salmon and a Creamy Spinach Risotto
This was one of my favorite recipes EVER made. It takes a bit of cooking and attention to the stove, but the product is creamy, delicious and oh-so satisfying. I made this on my last night visiting Brad in Seattle and I think it might have been my favorite food of the whole vacation (and the only home-made meal!) I definitely recommend making for a date night or for yourself/the whole family! It is easy to decrease or increase the portions depending on your crew. This was for ~2 servings of salmon and about 4 servings of the risotto. :)
1 cup Arborio rice
1 tbsp Butter
1 minced garlic clove
1/2c white wine
~3c chicken broth
do NOT recommend using beef broth - we tried this out of desperation on valentines day and it was not good
Would go with regular sodium as this enhances the flavor! If you need to cut back on sodium - choose a low sodium option and try to add in different seasonings for taste
A big handful of spinach
1/4-1/2c Parmesan cheese
Directions: Start in a big skillet, cooking the butter and garlic slowly on medium-low. (This recipe is a BIG test to your patience… but a nice way to be present and enjoy the art of cooking - no instagram or facebook allowed!).
Add rice to skillet and the white wine and stir until wine is cooked in
Then add 1/4c chicken broth at a time while stirring continuously until it cooks, adding to about 3 cups total.
This does take a bit but really lets the rice cook and expand.
Throw in spinach and Parmesan and stir until cheese is melted and rice becomes creamy and thick.
Add in salt, pepper, and even some juice from a lemon for extra taste. Takes about 40 min total to get the desired consistency!
Salmon filets from supermarket (wild caught is best) - I bought pre-seasoned "cajun" filets, but CAN season yourself! My favorites are salt, pepper, lemon, or simply using old bay scrub!
Directions: Cook in cast-iron or regular skillet for ~5 minutes each side, or until fully cooked and the insides are only lightly pink.