jerk salmon with creamy corn risotto
Giving our favorite kernel a salute to end the summer season.
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.
Notes
*Corn: Frozen or canned corn work just fine for this as well!