Hot Honey Seared Salmon with Carrot and Corn Risotto and Heirloom Cherry Tomatoes

This is one of those perfect end of summer dishes! It has all the summer flavors but is comforting enough for a warm cozy dinner. I puree carrots into the risotto giving it that beautiful orange pop of color and then stir in sweet summer corn, top it with flaky sweet and spicy salmon from the hot honey, along the heirloom cherry tomatoes that just burst in your mouth. The cherry tomatoes are the perfect addition to such a rich dish that it just brightens it up and makes it so good.

Risotto

Ingredients

• 2 tbsp. unsalted butter
• 1/2 cup yellow onion diced
• 3 garlic cloves, minced
• 2 cups of fresh corn
• 2 cups arborio rice
• 1/2 dry white wine
• 4 cups unsalted chicken stock
• 1/4 cup grated parmesan reggiano
• salt and black pepper to taste

Directions

In a large sauce pan heat up the chicken stock to medium low heat and get that going.

In a separate sauce pan heat the butter until melted and then add in the onions and garlic and cook just until translucent. Stir in the corn and cook for another couple minutes. Add in the rice and cook just to toast the rice a minute. Pour in the white wine and let that soak up into the rice. Once it’s all absorbed start adding in the chicken stock one or two ladles at a time. Constantly stirring. Make sure it doesn’t stick to the bottom of the pan. Keep adding more as it gets absorbed into the rice. Continue for about 20 or so minutes just until the rice is tender and al dente. Season with salt and pepper. Keep warm on low while you make everything else. Start the puree while you are making the risotto.

Carrot Puree

Ingredients

• 2 tbsp. unsalted butter
• 4 medium carrots or 1 lb, peeled and thinly sliced
• 1 tbsp. heavy cream
• salt and black pepper to taste

Directions

Melt the butter in a small sauce pan and add in the carrots over medium low heat. Stir to coat all the carrots and then add 1/2 cup water and cook, covered for about 10 minutes. Just until the carrots are fork tender. Transfer the carrots to a blender add in the cream and puree until really smooth. Once smooth gently stir into the risotto. Finish with another bit of butter and season with salt and pepper good.

Hot Honey Seared Salmon

Ingredients

• 2 tbsp. olive oil
• 2 (6-7 oz filets) boneless skinless salmon
• 2 tbsp. hot honey
• salt and black pepper

Directions

Preheat the oven to 350 degrees

Season both sides of the salmon with salt and pepper then spoon a little bit of glaze on either side as well.

Heat up a saute pan or a skillet to medium high heat with the olive oil. Make sure it’s hot and sear the salmon on either side for about 3-4 minutes. Depending how thick it is. Then finish it in the oven to cook the rest of the way, about 3 minutes or so. Make sure to only flip it once to create that perfect honey char crust.

Heirloom cherry tomatoes

• 1/2 cup heirloom cherry tomatoes
• 1 tbsp. olive oil
• 2 tbsp. parsley
• salt and black pepper

Mix all together in a small bowl.

Once everything is ready to plate, spoon the risotto onto the bottom of the plate, top with the beautifully seared salmon and then finish with the tomatoes and garnish with some parsley. Serve immediately, hope you enjoy!!!!