Once upon a time, Graham and I eloped and then had dinner with our families at one of my favorite restaurants, Kings Kitchen. I ordered the salmon with pea risotto, and it was completely delicious. The green risotto weirded out most of our family members, but I’ve long learned not to care about the fact that my family thinks that 99% of the things I eat are strange.
I love recreating all of the wonderful meals I’ve had at restaurants, and I don’t know why it has taken me so long to recreate this one. It’s definitely a winner, though. And easy enough for a weeknight meal, yet pretty enough for company. The best part about making it at home is being able to give the risotto as much or as little pea flavor was you want. Once the peas were pureed, I added a cup of the puree. Graham thought it needed more pea flavor, so I added a little more puree.
- 2 cups of frozen peas; thawed
- 1 cup of baby spinach
- 5 cups of chicken stock
- 1/2 cup of Pinot Grigio
- 1 & 1/2 cups of arborio rice
- 1 cup of grated parmesan
- 1 small onion; chopped
- 3 cloves of garlic; minced
- Olive oil
- Salt & pepper to taste
- Puree peas, spinach & one cup of chicken stock in a blender or food processor. Set aside.
- Bring the remaining stock to a simmer. When it’s hot, but not boiling, reduce heat to low.
- In a large skillet with high sides melt two tablespoons of the butter over medium heat. When the butter is melted, add the onion. Cook until it is translucent, then add the garlic and cook for an additional minute.
- Add the rice and stir to coat with the butter.
- Add the wine and stir once. Let simmer until the wine has almost evaporated, about 2-3 minutes.
- Add a ladle of the stock, and stir until almost all of the stock has been absorbed. Keep doing this, adding one ladle of stock at a time (stirring constantly) until all of the stock is gone. This takes about 20 minutes.
- Add in the pureed peas (as much or as little as you want. This is 1 & 1/2 cups) and stir until the liquid from the peas has been absorbed. Stir in the shredded cheese.
And for the salmon…
- 4 4oz. portions of salmon
- salt & pepper
- olive oil
- Brush tops of salmon with olive oil and season with salt & pepper.
- Move an oven rack to the top position and preheat the broiler.
- Heat olive oil in a skillet over medium-high heat. Cook salmon skin side down for 3-4 minutes. Move to the broiler and cook for an additional 2-3 minutes.
Perfect salmon is so easy to cook. I bought this gorgeous Coho salmon from Whole Foods during their one day sale. $8.99? Yes, please! Move an oven rack to the top section of the oven, and preheat the broiler. Heat olive oil in a skillet over medium-high heat. Cook the salmon skin side down for 3-4 minutes. Then move the pan to the oven and let the salmon finish cooking underneath the broiler. It usually takes another 2-3 minutes.