jerk salmon with creamy corn risotto
Cheater’s risotto is one of the few acceptable ways in which one can cheat on something.
I certainly saved this bad boy for the end of summer, since I thought the richness of the risotto and the warming seasonings on the salmon suited a transitional September dish before autumn blows up completely in our faces. Corn is starting to fizzle out of stores – well, not entirely, but the price is climbing bit by bit each week – and many of us are eyeing cozier fare as the days drip along.
I’m in your boat, friends. I bought an obnoxious amount of autumn decor today and am eager to begin looking towards pumpkin and apple everything and even as far as Thanksgiving. Just today I tested out an extremely unique and delicious holiday-friendly salmon. HYPED.
For now, though, we’re letting one more warm-weather dish into the repertoire, though I think since risotto is involved it qualifies of a fall-friendly dinner, too. I don’t know, you be the judge. Either way, it’s fabulous, comforting, easy, and funsies.
You Jerk
Salmon can be a jerk, if it sticks to the pan, but I prefer to whisper such profanities quietly so our favorite fish doesn’t get offended.
Now, I am not at all claiming this is authentic jerk seasoning, but it is inspired by the playful spice combination you might find in classic Caribbean cuisine. Basically, you’re gonna empty your whole spice cabinet and probably wonder how the fuck so many different flavors work together. They do, though, promise.
Grab some nice salmon filets (nice ones, not jerks), pat real dry with paper towels, and rub your jerk-inspired seasoning all over those thangs. We’re talking brown sugar, smoked paprika, parsley, garlic, onion, cumin, allspice, and cinnamon, as well as our friends S&P.
Drizzle some oil in a skillet and heat over medium. Sear the salmon 4-5 minutes skin-side down (or the side the skin would be on), then flip and cook another 3-4 minutes until crisp and effectively blackened. The salmon will unstick very easily from the pan once it’s ready to be flipped: if it’s resisting, give it another 30-60 seconds. Move the fishies to a plate.
Riso-Yes We Did
Again, to claim this is authentic traditional classic came-from-your-Italian-grammy risotto would be misleading. This is my take on a faster risotto, for those of us who’d prefer fewer pans and less cleanup, and a bit less prep time. If naming it risotto bothers you, call it corny rice or some shit.
Plop a bit more olive oil in the skillet you just used for the fish and saute a shallot until soft, then stir in lots of garlic and some butter. Pour in a heap of arborio rice (any short-grain variety works here) and toast for a couple minutes. Deglaze your pan with some nice white wine, scraping the toasty bits from the bottom, and simmer for a couple minutes until the wine reduces.
Now, here’s where we cheat on the risotto. Pour in about 3/4 cup of prepared broth and simmer for 5 minutes. Every 5 minutes thereafter, add another 3/4 cup or so of broth. You will use about 3 cups of broth total and the cooking process takes 20-25 minutes. Still a bit of method to the madness, but not as laborious as using 12 pots to make one rice dish.
Once the rice is very soft and creamy, swizzle in lots of corn, parmesan, and heavy cream. I like using fresh corn kernels, but canned (be sure it’s well drained) or frozen are peachy, too. Season the risotto to taste with salt and pepper.
Serve your spicy salmons over a heap of risotto. I like some steamed broccoli on the side, or a nice little green salad – probably Caesar because I basically chow down on a Caesar salad every damn day.
Yes, this meal preps well for lunches during the week. Pretty snazmatazz to say you’re bringing risotto for your desk lunch, isn’t it?
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Feeling corny?
Chipotle Street Corn Dip Pasta Salad
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jerk salmon with creamy corn risotto
Ingredients
- 1 1/2 lb salmon
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp allspice
- 1/4 tsp cinnamon
corn risotto
- 1 shallot, chopped
- 4 cloves garlic, minced
- 2 tbsp butter
- 1 1/2 cups arborio rice (or another short grain rice)
- 1 cup dry white wine
- 3 cups vegetable broth
- 2 cups corn kernels (about 3-4 ears)
- 1/2 cup fresh parmesan cheese, grated
- 1/2 cup heavy cream
Instructions
- Pat the salmon very dry with paper towels. Toss together the brown sugar, smoked paprika, parsley, garlic, onion, cumin, allspice, cinnamon, and a pinch of salt and pepper. Rub the seasonings generously over the salmon.
- Heat 2 tablespoons olive oil in a skillet over medium. Place the salmon skin-side down in the pan. Sear 4-5 minutes, then flip and cook an additional 3-4 minutes until crisp and starting to flake. Move to a plate.
- Add another drizzle of oil if the pan looks dry. Saute the shallot until fragrant, about 2-3 minutes, then stir in the butter and garlic for an additional 1 minute. Dump in the rice and toast for 2-3 minutes, stirring a few times. Pour in the wine and simmer until reduced by half.
- Add the broth 3/4 cup at a time every 5 minutes, for a total of 20-25 minutes, until the rice is very soft and creamy. Stir in the corn, parmesan, and cream until warmed through, about 5 minutes longer.
- Serve the salmon overtop the risotto. Garnish with basil, and choose a nice crisp white wine to go along with it. Fuck yeah.
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