Chef Joe Cipro's Recipe Of The Week

Grilled Salmon With Truffled Sweet Pea Risotto And Parsnip Crisp




Ingredients (serves 4)

1 1/2 lbs salmon filet
6 oz risotto (uncooked)
1/2 white onion
1 bay leaf
5 oz peas (fresh or frozen)
1 oz white truffle oil
2 oz butter
1/2 c parmesan cheese
1/2 c white wine
1/2 gallon water
2 medium sized parsnips
2 c canola oil
Salt and pepper to taste

Directions

Begin by dicing the onion and heating a large pot over medium heat with one ounce of oil. Sauté the onion until translucent and add the bay leaf and risotto. Stir with a wooden spoon to coat the rice, then deglaze the pan with the white wine. Allow the wine to reduce for a moment, then add the water.

While the risotto cooks over medium heat, heat up the grill, then peel and slice the parsnips into thin strips. The risotto does need constant attention and stirring through the cooking process, however be careful not to stir too much.

While the risotto continues to cook, heat the rest of the oil in a small pot over medium heat. When the oil comes to temperature, fry the thin strips of parsnip until golden brown.

Once the grill is hot, you can grill your fish. First, lightly oil the flesh side of the fish, then season with a bit of salt and pepper. Put the salmon flesh side down on the hottest part of the grill. Once you have the desired marks on the fish, you can move it to one of the vegetable racks on your home grill and close the lid for about five minutes to finish the cooking process.

Meanwhile, when the risotto becomes thick, add the butter, cheese, truffle oil, and peas. Continue to stir until all the ingredients have been incorporated into a creamy cheesy rice dish. Plate the risotto and top with a piece of salmon and the crispy parsnips.