Cinnamon Crusted Salmon with Risotto
About this Recipe
Served in a bowl of sun-dried tomato risotto topped with McCormick Culinary® Dill Weed-seasoned carrots, this Cinnamon Crusted Salmon entrée will have diners swimming through your doors. Treat their tastebuds to these seasoned filets, spiced with McCormick Culinary® Zesty Pepper Seasoning Blend, Ground Cinnamon, Ground Black Pepper, and Cayenne Pepper.
Cinnamon Crusted Salmon with Risotto
Directions
- For the Cinnamon Crusted Salmon: Season salmon filets with zesty pepper, cinnamon, salt, black pepper, and cayenne pepper. Melt butter in sauté pan, sear salmon, and cook to medium rare/medium.
- For the Heirloom Carrots: Slice carrots in half, toss in oil and dill, roast in oven at 350°F for 10 minutes.
- For the Sun-Dried Tomato Risotto: In a small saucepan, simmer the tomatoes in the water for 1 minute. Then drain and chop. In a saucepan, melt the unsalted butter and add shallots and garlic. Sauté until translucent. Add the rice, stirring until each grain is coated with butter, and mix in the tomatoes. Add 1/2 c. chicken stock and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Until the rice is tender, continue adding the liquid, ½ cup at a time, stirring constantly and letting each portion be absorbed before adding the next. Add cream, parmesan and salt and pepper to taste.
- For Serving: In a bowl, place the sun-dried tomato risotto and top with heirloom carrots and cinnamon crusted salmon.
Ingredients
- 1/4 tsp McCormick Culinary® Black Pepper, Ground
- 1 tbsp Nature's Best Dairy® Butter
- 1/2 tsp McCormick Culinary® Cayenne Pepper, Ground
- 1/2 tsp McCormick Culinary® Cinnamon, Ground
- 1/2 tsp McCormick Culinary® Zesty Pepper Seasoning Blend
- 4 Empire's Treasure® Salmon, Fillet(s)
- 1/2 tsp Kosher salt
Heirloom Carrots
Directions
Slice carrots in half, toss in oil and dill, roast in oven at 350°F for 10 minutes.
Ingredients
- 4 cups carrot(s), heirloom
- 1 tbsp McCormick Culinary® Dill Weed
- 1 tbsp Brilliance® Premium Oils Vegetable Oil
Sun-Dried Tomato Risotto
Directions
- In a small saucepan, simmer the tomatoes in the water for 1 minute. Then drain and chop.
- In a saucepan, melt the unsalted butter and add shallots and garlic. Sauté until translucent. Add the rice, stirring until each grain is coated with butter, and mix in the tomatoes. Add 1/2 c. chicken stock and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, ½ cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until rice is tender. Add cream, Parmesan and salt and pepper to taste.
- To serve: place the sun-dried tomato risotto in a bowl and top with heirloom carrots and cinnamon crusted salmon fillet.
Ingredients
- 3 tbsp Nature's Best Dairy® Butter
- 2 cups West Creek® Broth, Chicken
- 1 clove Peak Fresh Produce® Garlic, minced
- 1/2 cup Nature's Best Dairy® Cream, Heavy
- 1/4 cup Roma® Cheese Grated, Parmesan
- 1 cup rice, arborio
- 1/2 cup shallot(s), minced
- 1 oz Roma® Tomatoes, Sun-Dried
- 1 cup water