Salmon with Risotto

Last weekend I finally received my new Kitchenaide mixer in the mail and I've been dying to try it out.  I was celebrating a friend's birthday which I thought would be the perfect occasion to make something special.  My lack of planning coupled with Trader Joe's not carrying the necessary baking ingredients, led me to make plain, boring chocolate cupcakes with my hand mixer.  So, to make up for my lack of culinary creations Saturday I decided to make a yummy dinner Sunday night.  (There will be more to come on my Kitchenaide adventures, so stay tuned!)

Here is what I whipped up:

Salmon 

I had 2 filets that I marinated last minute in honey, olive oil, shallots, lemon juice and some lemon zest.  I think in the future I'm going to marinate them longer like the recipe called for.

1 tablespoon olive oil

2 tablespoons honey

1 small shallot, finely chopped

2 tablespoons lemon juice

1/2 tablespoon lemon zest

1/2 fresh lemon, sliced

Preheat oven to 400°F.  Line a glass baking dish or baking sheet with aluminum foil and place filets inside.  Whisk olive oil, honey, shallot, lemon juice and lemon zest together in a bowl.  Pour marinade over salmon and turn to coat, if necessary.  Top salmon with lemon slices and bake for about 12-15 minutes, or until salmon is opaque in the center.

Lemon and Pea Risotto 

(serves 3-4)

3 cups reduced-sodium chicken broth

2 cups water

• 2 cups frozen or fresh peas
• 2-3 bacon or pancetta slices
• 1 small onion, finely chopped 
• 1-2 small shallots, finely chopped (optional)
• 4 tablespoons unsalted butter, divided
• 1 1/4 cups Arborio rice
• 1/4 cup dry white wine
• 1 tablespoon grated lemon zest
• 1/4 cup grated parmesan 

To begin, combine the chicken broth, water, and peas in a saucepan and bring to a simmer (If using fresh peas, feel free to omit these until the very end).  Simmer, uncovered, for about 5 minutes.  Remove peas and place in a bowl or strainer to cool.  

In skillet, cook bacon or pancetta over medium heat and transfer to paper towel coated plates.  Once cooled, finely chop bacon into small bits and set aside.

In a large saucepan, begin melting 2 tablespoons butter and a couple of sprinkles of salt.  Add onion (and optional shallots) and cook over medium heat just until onions begin to soften.  Add the rice and continue to stir until it's just coated in the onion and butter.  Pour the white wine in and simmer, stirring constantly.  Once the wine is absorbed, mix in 1/2 cup broth mixture from your first saucepan and continue to simmer and stir until it's absorbed.  Add another 1/2 cup of the broth mixture and continue to simmer and stir.  Repeat this process for about 17-20 minutes or until the rice is creamy and cooked (be sure to wait until the broth is absorbed before adding more to the rice each time).  There may be leftover broth mixture, although there wasn't very much with mine.

Stir in bacon bits, peas, 2 tablespoons butter, lemon zest, and a dash of salt and pepper.  Once heated through, grate fresh parmesan generously over risotto and mix in. 

Sorry for the lack of pictures - I promise to have some next time.  Enjoy!