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.
