“Black” Salmon |Orange-Cardamom Rissoto

It was our 1-year wedding anniversary, and just days after our 8-year anniversary (whoa, eight?!). I had a few crazy ideas throughout the year,  and knew that it the right time to dust them off.  Dani joined me in the kitchen this time,  and the results were awesome.

I’ve been playing around with cardamom all year,  and I think I’m starting to understand why it has such a wide array of uses in South Asian cuisines. Since I first learned to use it in stews, gravies, and rice dishes,  I figured it just needed something with fat to transmit all of it’s flavor. Considering the occassion, I mixed it with some orange peel,  and added it to a rissoto… you know I still have to show off for my wife sometimes. We love rissoto, but we cook them slightly differently. Sometimes sparks fly, but this time everything worked.

Then,  there’s the salmon. I had this idea to turn it black with a blend of black sesame, and spices…I mean…look at that:

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It didn’t stick to the skin that well,  though,  because I didn’t leave it overnight to set up. It didn’t affect the flavor, though! The skin still got crispy too, somehow.  I’ll take it.

We finished the meal with the top of our wedding cake, and just like that launched into year two.

Let’s cook.

You’ll need:

2 Salmon Filets, skin on

3 Cups Arborio Rice

2 Cups Chardonnay

3 Cups Chicken Stock, hot

1 Cup Butter

1 Lemon

1 Shallot, minced

3 Cloves of Garlic, minced

3 Tbs Black Sesame Seeds

1 Cardamom Pod

1 Tbs Orange Zest

1 Tbs Coriander

1 Tbs Cumin

1 Tbs Garlic Powder

1/2 Tbs Mustard Powder

1/2 Tsp Ginger Powder

1/2 Tbs Chili Flakes

1. Combine sesame seeds, ginger powder, chili flakes, coriander, cumin, mustard, black pepper and salt, and grind to a coarse powder.

2. Drizzle salmon with a small amount of oil,  then coat with the spice blend from step 1. Chill in the fridge for at least an hour.

3. Place the salmon skin side down in a heavy pan, and gradually raise the temperature to med-high to crisp the skin. Flip carefully, and cook to your preferred temperature.

4. Melt butter and olive oil in a large pan on medium-low heat, and carefully mix in the shallots,  and garlic.  Add cardamom, and the rice, then stir to coat, and toast the rice.

5. Add half of the wine,  and 1/4 cup of stock. Stir gently, and continue to add stock to prevent the pan from drying out. Look for a creamy consistency.

6. Carefully add the remaining wine,  orange zest, and lemon juice. Taste for seasoning.

7. Plate and serve.

Done.

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