SCAMPI STYLE GRILLED SALMON WITH A BASIL PESTO CREAM SAUCE

I love salmon! I love Scampi! So, I combined the best of those two worlds.

The Garlic Parmesan Risotto with it is exquisite. That recipe is below as well. No cream in the pesto, just take your time cooking it, ie, adding ladles full of stock and stirring constantly for about 30 minutes.

The Basil Pesto Cream is simply my fresh-made Basil Pesto with a little cream, butter, and granulated garlic. Recipe below. Use a jarred pesto or make your own like I did. If you have fresh basil, I urge you to make your own, it’s very simple: fresh basil, pine nuts or walnuts, fresh garlic, Pecorino Romano cheese, olive oil, Kosher salt and black pepper, and a small food processor.

This recipe serves two people.

Ingredients:

For the Parmesan Risotto:

• 2 tbsp chopped shallot

• 1 tbsp minced garlic

• 2 tsp olive oil

• 2 tsp unsalted butter

• 1 1/2 cups low-sodium chicken stock, heated

• 1/2 cup dry white wine

• 3/4 cup arborio rice

• 3 tbsp grated parmesan

• 2 tbsp chopped flat leaf parsley

• Kosher salt and black pepper

For the Pesto Cream Sauce:

• 3/4 cup cream

• 2 tbsp unsalted butter

• 1/4 cup Garlic Basil Pesto

• 1/8 tsp granulated garlic

• 1/8 tsp Kosher salt

• 1/4 cup grated parmesan

For the Grilled Salmon:

• Two 5 ounce salmon filets

• 1 tsp olive oil

• 1 tsp unsalted butter

• Kosher salt and black pepper

• 1 tbsp chopped shallot

• 2 tsp chopped garlic

Directions:

• For the Pesto Cream sauce – add the cream to a small saucepan and heat to a low simmer.

• Add the butter, Basil Pesto, granulated garlic, granted parmesan, and a pinch of salt and pepper. Bring to a low simmer and cook for about 5 minutes, letting it reduce and thicken slightly. Keep warm.

• For the Parmesan Risotto – add 1 tbsp olive oil and 1 tbsp unsalted butter to a medium saucepan over medium heat.

• Add the shallots and cook, stirring, for about 5 minutes.

• Add the risotto and cook, stirring, for another 5 minutes. Add the garlic for 30 seconds and stir. Season with salt and pepper.

• Add the wine and let it simmer until it is almost gone. Start adding the hot stock 1 ladle at a time. Stir constantly and let it simmer until almost gone then add more stock Repeat this process until the stock is all gone. Turn off the heat. If the risotto is not creamy, add more stock. Add the parmesan cheese and 2 tbsp of chopped parsley and stir in to combine. Cover and keep warm.

• For the Scampi style Grilled Salmon – heat a medium non-stick skillet over medium heat and add 1 tbsp of olive oil then 1 tbsp of butter. When the butter is melted, add the salmon and season with salt and pepper. Cook the salmon until just golden brown on one side then turn over and repeat on the other side. Depending on the thickness of the salmon, this should take about 5 minutes total.

• Remove from the skillet and keep warm in the oven.

• Remove all the oil from the skillet and wipe out with a paper towel. Over medium-low heat, add 1 tsp olive oil and 1 tsp butter. Add the shallots and cook, stirring, for about 3 minutes. Add the garlic for another 30 seconds.

• Ladle in some Pesto Cream Sauce and bring to a simmer for 30 seconds.

To serve:

• Place some risotto on a plate or large flat bowl. Lay one of the salmon filets on the risotto and spoon on some Pesto Cream. Garnish with more chopped parsley.