Crispy Salmon with Risotto and Slow-Roasted Tomatoes

Becky Luigart-Stayner; Melanie J. Clarke

Slow-roasting the tomatoes helps them develop a sweet, earthy flavor. For a rich and satisfying seafood meal, just add a green salad.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 569
  • Calories from fat: 30%
  • Fat: 18.8g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 9.4g
  • Polyunsaturated fat: 2.9g
  • Protein: 36.9g
  • Carbohydrate: 58.1g
  • Fiber: 3.1g
  • Cholesterol: 81mg
  • Iron: 2.4mg
  • Sodium: 992mg
  • Calcium: 186mg

Ingredients

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

Preparation

  1. Preheat oven to 350°.
  2. 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 very soft and slightly shriveled, turning occasionally.
  3. To prepare risotto, bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  4. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek; sauté 3 minutes or until tender. Add rice; cook 1 1/2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed. Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.
  5. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in arugula, half-and-half, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  6. To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Place fillets, skin sides up, in pan; cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork.
  7. Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in center of each of 6 plates. Mound 2/3 cup risotto in center of each plate (leaving about a 1 1/2-inch edge of tomatoes uncovered). Arrange fillets on risotto. Garnish with thyme sprigs, if desired.
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