Crispy Salmon with Risotto and Slow-Roasted Tomatoes

Crispy Salmon with Risotto and Slow-Roasted Tomatoes
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sea salt
  • 9 plum tomatoes, halved
  • ½ teaspoon sea salt
  • Cooking spray
  • ¼ teaspoon freshly ground black pepper
  • Roasted Tomatoes:
  • + 25 more ingredients
    • Garnish:
    • ½ teaspoon chopped fresh thyme
    • ¼ teaspoon sea salt
    • 6 (5-ounce) salmon fillets, skinned
    • 1/3 cup dry white wine
    • Risotto:
    • 1 ½ cups uncooked Arborio rice
    • 2 ¼ cups (1/2-inch-thick) sliced leek
    • 2 teaspoons olive oil
    • ¼ teaspoon freshly ground black pepper
    • 6 cups torn arugula or spinach
    • Thyme sprigs (optional)
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • Salmon:
    • 1 tablespoon olive oil
    • 4 ½ cups fat free, less-sodium chicken broth
    • ½ teaspoon chopped fresh thyme
    • 1 tablespoon olive oil
    • 4 garlic cloves, minced
    • ½ teaspoon freshly ground black pepper
    • 9 plum tomatoes, halved
    • ½ cup half-and-half
    • Cooking spray
    • Roasted Tomatoes:
    • ¼ teaspoon sea salt

Preheat oven to 350°. To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, and garlic. Bake at 350° for 1 1/2 hours or until v...

View full recipe at My Recipes

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