Top Recipe - Lindsay Autry's Seared Salmon over Red Quinoa “Risotto” with Chorizo

Seared Salmon over Red Quinoa “Risotto” with Chorizo

Salmon:
2 6- ounce salmon filets, skin on
1 tablespoon olive oil
1 tablespoon unsalted butter
1 sprig rosemary
Salt and pepper, to taste

Quinoa Risotto:
1/2 cup red quinoa
1 tablespoon olive oil
2 cups vegetable stock
4 ounces chorizo
1 small yellow onion, small dice
2 cloves garlic, minced
1/4 cup tomato puree
1 tablespoon unsalted butter
1 tablespoon crème fraiche
1 tablespoon parsley, chopped fine
Salt and pepper, to taste

Salad:
6 parsley leaves
1 celery stalk, peeled into ribbons
1 lemon, zested and juiced
1 teaspoon horseradish
3 tablespoons extra virgin olive oil
Salt, to taste

Salmon:
1. Heat a medium skillet over medium heat. Season the salmon with salt & pepper.
2. Add the olive oil to the pan. Carefully place the salmon, skin side down in the oil. Allow the salmon to cook only on the skin side, gently spooning some of the oil over the salmon as it cooks. Continue cooking over moderate heat for 5 minutes. Add the butter and rosemary sprig, continually basting the fish.
3. Once the butter begins to brown, turn off the heat and flip the salmon over.
4. Place salmon over the risotto and top with celery salad.

Quinoa Risotto:
1. Heat a small sauce pot over medium heat. Add the olive oil and quinoa, stir constantly to toast for 3 minutes.
2. Carefully add the vegetable stock. Reduce to a simmer for 10 minutes, or until 3/4 of liquid is absorbed. Set aside.
3. Heat a small sauté pan over medium heat. Add the chorizo and render slowly, breaking it apart with a wooden spoon, 3 minutes.
4. Add the garlic and onions to the chorizo and cook for another 3 minutes.
5. Add tomato puree, reduce the heat to low and simmer for 5 minutes, to bring all of the flavors together into a sauce. Add the red quinoa and any liquid into the pot. Continue cooking for 10 minutes, gradually adding more stock if the quinoa is not tender.
6. Stir in the butter, crème fraiche and parsley. Season with salt and pepper.

Salad:
1. Combine lemon zest, lemon juice and horseradish in a mixing bowl. Gradually whisk in the olive oil and season with salt.
2. Toss the celery ribbons and parsley in the vinaigrette and place on top of salmon.

© 2012 LINDSAY AUTRY
Posted on AllTopChef.com