Crispy Salmon with Risotto and Slow-Roasted Tomatoes

Name: Crispy Salmon with Risotto and Slow-Roasted Tomatoes
Yield: 6 servings
Ingredients: Roasted Tomatoes:; Cooking spray; 9 plum tomatoes, halved; 1 tablespoon olive oil; ½ teaspoon sea salt; ½ teaspoon chopped fresh thyme; ½ teaspoon freshly ground black pepper; 4 garlic cloves, minced; Risotto:; 4 ½ cups fat free, less-sodium chicken broth; 1 tablespoon olive oil; 2 ¼ cups (1/2-inch-thick) sliced leek; 1 ½ cups uncooked Arborio rice; ⅓ cup dry white wine; 6 cups torn arugula or spinach; ½ cup half-and-half; ¼ cup (1 ounce) grated fresh Parmesan cheese; ¼ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; Salmon:; 2 teaspoons olive oil; 6 (5-ounce) salmon fillets, skinned; ½ teaspoon sea salt; ½ teaspoon chopped fresh thyme; ¼ teaspoon freshly ground black pepper; Garnish:; Thyme sprigs (optional)

10 Ratings
8 Reviews

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

Recipe by Cooking Light September 2002

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:

6 servings

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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Step 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.
Step 3
To prepare risotto, bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Step 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.
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

569 calories; calories from fat 30%; fat 18.8g; saturated fat 5.2g; mono fat 9.4g; poly fat 2.9g; protein 36.9g; carbohydrates 58.1g; fiber 3.1g; cholesterol 81mg; iron 2.4mg; sodium 992mg; calcium 186mg.

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ktleyed

06/24/2014

What a surprise, I can't believe how delicious this recipe was! I made it with spinach and we grilled the salmon instead of on top of the stove and then I put in the broiler for a few minutes to get it crispy, didn't exactly come out that way, but it was still great. The combination of flavors was sublime and this is going into my rotation. Risotto is always a pain since you have to stand there stirring and stirring, but so worth it!

AshleyL

11/24/2012

Had this last night and it was fantastic. I am not a salmon fan, so we used red snapper instead (was the freshest at the seafood counter). I didn't think the tomatoes added much (other than smoking up my house). Next time, I think we will actually smoke the tomatoes over cherry wood and see how that impacts the difference. Oh, also, I didn't have arugula or spinach so I used kale....it worked beautifully!

skspillman

05/02/2012

This meal is delicious. The flavors come together perfectly, and any of the three parts would be great on its own. I used dried thyme instead of fresh and reduced the recipe to serve 4. I will definitely make this meal again.

eurocook

09/18/2010

While this dish exceeded hub's 2-pan limit for cooking dinner, it was well worth it. Salmon was excellent. Risotto fussy as expected, but we added 1/4 c wild rice which bumped up the appearance & texture. Great leftover. Slow-roasted tomatoes are super-easy; we've made them a couple times - after they're done baking, turn off oven & let them sit until ready to serve.

tara31

05/31/2010

This was one of the best CL dishes I've ever made! The combination of roasted tomatoes, peppery arugula and salmon with fresh lemon thyme can't be beat! I used fat free 1/2 & 1/2 and a bit more Parmesan, and we grilled the salmon and used a torch to crisp the top. Absolutely fabulous!

Chattys82

07/19/2009

ABSOLUTELY FANTASTIC!!! BEST DISH I EVER MADE! I FOLLOWED THIS TO A "T"...HOWEVER I MADE 2 FILETS OF SALMON INSTEAD OF 6 SO I JUST USED 1 TSP OF OLIVE OIL TO COOK THE SALMON. Would be a WONDERFUL, beautiful dish for company!! Absolutely cannot wait to make this again!!

jamhog05

06/11/2009

WOW. This was delicious!! Added spinach to the risotto and used Ina Garten's recipe for roasted tomatoes. Everything was finished within 40 minutes and absolutely delicious. I will be making this for my dad on Father's Day.

DaniLynnR

12/01/2008

I absolutely loved this dish! Made me wonder why I pay to go out sometimes. I found that I needed about 3/4 c. more broth in risotto, but maybe only because I was cooking it a little hotter than I should have been. Added a bit more pepper to risotto. I will definitely be making this again and would HIGHLY recommend it!

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Crispy Salmon with Risotto and Slow-Roasted Tomatoes

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (8)

All Reviews for Crispy Salmon with Risotto and Slow-Roasted Tomatoes

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Crispy Salmon with Risotto and Slow-Roasted Tomatoes

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (8)

All Reviews for Crispy Salmon with Risotto and Slow-Roasted Tomatoes