Seared Salmon over Risotto Style Potatoes and Corn (Robert Irvine) Recipe

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Seared Salmon over Risotto Style Potatoes and Corn (Robert Irvine)
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Ingredients
12
Count
Nutrition
567
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. In a medium pot, heat the chicken broth to a simmer. In a separate large saute pan heat half the oil (1/4 cup). Add the diced onion, garlic, and corn kernels. Use a wooden spoon to saute together until the onions appear translucent, about 5 minutes. In a large bowl, toss the diced potatoes with the remaining (1/4 cup) oil and season them with salt and pepper. Add the potatoes to the saute pan with the onion, garlic and corn. Stir with a wooden spoon and allow surface of potatoes to toast lightly. Gradually add the heated chicken broth to the saute pan just enough to cover the potatoes and corn mixture. Over a medium to medium high heat, the potatoes will cook in the broth and by the end of cooking time; most of the liquid should evaporate. If the broth has boiled away before the potatoes are cooked, add more broth in an amount that is just enough to cover. Be careful to neither burn the potatoes nor allow them to turn too soft. When the potatoes are done, a fork can easily go through, remove from the heat, stir in the heavy cream and season with salt and pepper, as needed.
  2. Preheat oven to 350 degrees F.
  3. Trim the salmon by removing a 1 1/2-inch strip from the belly side. Divide into 5 ounce portions, leaving the skin on. Season with salt and pepper. Heat 1/4 cup oil in a large oven safe skillet over high heat. Sear fillets beginning with flesh side down first. Do not disturb the fillets for the first 2 to 3 minutes; do not even shake the pan. You will see the surface of the salmon beginning to caramelize. Flip the fillets so that the skin side is now down, and sear until skin is lightly crisped. Transfer fish to a baking dish in the oven to finish. Fish is done when flesh springs back when touched, internal temperature of 140 degrees F. Do not overcook, as fish will continue to cook for a few minutes even after it is removed from oven, known as carryover cooking. (Remember to use oven mitts for the handle when removing that pan from the oven.)
  4. Spoon potato/corn risotto in center of serving plate. Top with the salmon, and garnish with chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 567.29 Kcal (2375 kJ)
Calories from fat 274.33 Kcal
% Daily Value*
Total Fat 30.48g 47%
Cholesterol 88.5mg 30%
Sodium 609.92mg 25%
Potassium 1166.71mg 25%
Total Carbs 30.46g 10%
Sugars 5.5g 22%
Dietary Fiber 4.31g 17%
Protein 39.61g 79%
Vitamin C 13.4mg 22%
Vitamin A 0.9mg 28%
Iron 0.9mg 5%
Calcium 60.6mg 6%
Amount Per 100 g
Calories 121.76 Kcal (510 kJ)
Calories from fat 58.88 Kcal
% Daily Value*
Total Fat 6.54g 47%
Cholesterol 19mg 30%
Sodium 130.91mg 25%
Potassium 250.41mg 25%
Total Carbs 6.54g 10%
Sugars 1.18g 22%
Dietary Fiber 0.93g 17%
Protein 8.5g 79%
Vitamin C 2.9mg 22%
Vitamin A 0.2mg 28%
Iron 0.2mg 5%
Calcium 13mg 6%

* 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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Recipe Tags

Weightwatchers Points

  • 13.1
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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