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Crispy Salmon with Risotto and Slow-Roasted Tomatoes Recipe

Crispy Salmon with Risotto and Slow-Roasted Tomatoes Recipe

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Crispy Salmon with Risotto and Slow-Roasted Tomatoes

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Ingredients

Count

Nutrition

470

Calories

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Ingredients:

Serving

cooking spray
9 plum tomatoes, halved
1 tbsp olive oil
1/2 tsp sea salt
1/2 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper
4 garlic cloves, minced
4 1/2 cups fat free , less-sodium chicken broth
1 tbsp olive oil
2 1/4 cups (1/2-inch- thick) sliced leek
1 1/2 cups uncooked arborio rice
1/3 cup dry white wine
6 cups torn arugula or spinach
1/2 cup half-and-half
1/4 cup (1 oz) grated fresh parmesan cheese
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 tsp olive oil
6 (5-oz) salmon fillets, skinned
1/2 tsp sea salt
1/2 tsp chopped fresh thyme
1/4 tsp freshly ground black pepper
garnish
thyme sprigs (optional)

Directions:

Preheat oven to 350°.
To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, and garlic. Bake at 350° for 1 1/2 hours or until very soft and slightly shriveled, turning occasionally.
To prepare risotto, bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek; sauté 3 minutes or until tender. Add rice; cook 1 1/2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed. Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.
Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in arugula, half-and-half, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Place fillets, skin sides up, in pan; cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork.
Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in center of each of 6 plates. Mound 2/3 cup risotto in center of each plate (leaving about a 1 1/2-inch edge of tomatoes uncovered). Arrange fillets on risotto. Garnish with thyme sprigs, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	470.17 Kcal (1969 kJ)
Calories from fat	96.2 Kcal
		% Daily Value*
Total Fat	10.69g	16%
Cholesterol	32.03mg	11%
Sodium	1008.09mg	42%
Potassium	807.2mg	17%
Total Carbs	54.99g	18%
Sugars	7.89g	32%
Dietary Fiber	2.34g	9%
Protein	32.05g	64%
Vitamin C	19.9mg	33%
Iron	4.7mg	26%
Calcium	219mg	22%

Amount Per 100 g
Calories	107.32 Kcal (449 kJ)
Calories from fat	21.96 Kcal
		% Daily Value*
Total Fat	2.44g	16%
Cholesterol	7.31mg	11%
Sodium	230.11mg	42%
Potassium	184.26mg	17%
Total Carbs	12.55g	18%
Sugars	1.8g	32%
Dietary Fiber	0.53g	9%
Protein	7.32g	64%
Vitamin C	4.5mg	33%
Iron	1.1mg	26%
Calcium	50mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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