Pesto-crusted Salmon Skewers with Wild Mushroom Risotto and Arugula-Basil Vinaigrette
What a satisfying combination of colors, tastes, and textures: skewers of crisp sauteed salmon with a coating of pesto, a bright-green vinaigrette that echoes the basil flavor, and risotto made with mushrooms, mushroom soy sauce, and reduced veal stock.
Ingredients
- Pesto Sauce
- White Bread Crumbs - 1 cup, dried, preferably panko
- Asiago Cheese - 1/3 cup (1-1/2 ounces, finely grated
- All-Purpose Flour - 2/3 cup unbleached, plus up to 4 tablespoons more if needed
- Pine nuts - 3 tablespoons
- Shallots - 1 tablespoon, minced
- Garlic - 1 tablespoon, minced
- Spinach - 1/4 cup, tightly packed, chopped
- Basil - 1/4 cup, tightly packed, chopped, fresh
- Salt and freshly ground black pepper to taste
- Salmon
- Buttermilk - 1/3 cup
- Egg - 1
- Salmon fillets - One, 18-ounce, skinned
- Salt to taste
- All-Purpose Flour - 3/4 cup, unbleached
- Pesto Sauce, above
- Wild Mushroom Risotto
- Olive Oil - 2 tablespoons
- Red Onion - 1/4 cup, minced
- Garlic - 2 teaspoons, minced
- Arborio Rice - 3/4 cup
- Shiitake Mushrooms - 1 cup, diced, stemmed
- Crimini - 1 cup, finely diced (alt.morel mushrooms)
- Dry Red Wine - 1/4 cup
- Chicken Stock - 3 cups
- Mushroom Soy Sauce - 1/3 cup
- Rich Veal Stock - 1/4 cup
- Salt and freshly ground black pepper to taste
- Basil - 1 tablespoon, minced, fresh
- Thyme - 2 teaspoons, minced, fresh
- Arugula-Basil Vinaigrette
- Shallot - 1 tablespoon, minced
- Puree from 1 roasted garlic head (about 1 tablespoon)
- Basil - 2 tablespoons, minced, fresh
- Arugula - 1/4 cup, chopped
- Champagne Vinegar - 2 tablespoons
- Honey - 2 tablespoons
- Chicken Stock - 1 tablespoon
- Olive Oil - 1/4 cup
- Safflower Oil - 1/4 cup
- Salt and freshly ground black pepper to taste
- Unsalted Butter - 2 tablespoons
- Olive Oil - 2 tablespoons
- Garnish
- Red Onion - 1 large, ut into eight 1/4-inch-thick slices
- Olive oil for brushing
- 4 triangles each roasted and peeled red and yellow peppers
Instructions
To make the pesto: Combine the crumbs, cheese, 2/3 cup flour, and pine nuts in a blender or food processor and grind to a powder. Add the shallots, garlic, spinach, and basil and blend again, then season with salt and pepper. If the mixture is too wet, add a little flour, up to 4 tablespoons, to thicken the mixture. Set aside.
To coat the salmon: Whisk together the buttermilk and egg. Cut the salmon fillet into twelve portions, each about 1-1/2 inches wide by 2 inches long. Season both sides lightly with salt. Pour the flour into a shallow dish. Dust each piece of fish with flour, dip in the egg wash, then coat with pesto. Lay the coated pieces of fish flat on a non-aluminum tray and refrigerate until ready to cook.
To make the risotto: In a large, heavy saucepan over medium heat, heat the olive oil and saute the onion and garlic until translucent, 2 to 3 minutes. Add the rice and stir to coat all the grains. Add the mushrooms and saute for 2 to 3 minutes, then add the wine and stir constantly until it is absorbed. Add half the chicken stock, lower the heat to medium or medium-low, depending on the heaviness of the pan, and cook, stirring constantly, until almost all the liquid is absorbed. Add the remaining chicken stock and continue to cook, stirring constantly, until almost all the liquid is again absorbed. The total cooking time will be 30 to 40 minutes. Add the mushroom soy sauce and the rich veal stock. Season with salt and pepper, then add the herbs. Set aside the keep warm.
To make the vinaigrette: In a blender or food processor, combine the shallot, roasted garlic puree, basil, arugula, vinegar, and honey, and blend until smooth. Add the chicken stock. While the motor is running, gradually add the oils to make an emulsion. Season with salt and pepper.
In a large saute pan or skillet over medium-high heat, melt the butter with the oil until the butter foams. Add the salmon pieces and saute, turning once, until crusty and browned, 7 to 8 minutes. Transfer the salmon to a plate and thread four wooden skewers with three pieces of salmon each. Meanwhile, preheat the broiler. Brush the onion slices with olive oil. Broil for 5 to 8 minutes, turning once. The onions could also be pan-fried over high heat.
To serve: Place a 3-inch stainless steel ring in the center of each plate and fill each with some of the risotto, pressing down on the surface with the back of a spoon to compact it into the rings. Remove the rings, place one triangle of each colored pepper on each portion, and top with two grilled onion slices. Lean one skewer against each portion of risotto and drizzle vinaigrette around the plates.
