Sorry for the bit of delay with posting (got a bunch which will be coming up throughout the week, but things have either been a tad crazy (i.e. work) or like the past 2 weekends I have not been around (one weekend to my brother down in Maryland and this past Father’s Day weekend we had visited my parents up in Northern New Jersey).
In the meantime, I had 2 separate attempts within the past week and a half of making some sushi. A combination of tuna, salmon, scallops, and a few other white fish.
This post is really just to display some various sushi rolls and types. Mixed variety of tuna, salmon, ans scallop rolls with various vegetables as well as vegetable rolls with some mango as well as some sashimi with salmon caviar.
The other day I was in the mood for Salmon but was thinking of different solutions to make it a bit differently as a dish. At first I was thinking some variation of a creamy pasta dish but when I saw the Arborio rice in the cabinet my mind just clicked.
Usually for me in the past, when it comes to risotto I typically stayed away from the heavy, rich variations that have become the norm even though very traditional risotto is not prepared that way. However, for this I made the exception.
After heating up the risotto the first liquid addition was 1 1/4 cup white wine. Subsequent additions was a combination of water and cream (except the last addition which I used a little single malt whiskey- add some smokiness to go with the Salmon).
Separately, I had prepared the Salmon and Asparagus in an olive oil-garlic based blend with some additional seasoning. In another bowl, I was reconstituting dry Morel mushrooms in some water and heavy cream.
Shortly after my last liquid addition, I threw in the morels as well as the addition of Asiago Cheese that I had diced up into small pieces (when it comes to cheese I typically buy the wedges). A few minutes later, the Salmon and Asparagus were folded into the risotto which was then cooked for a few extra minutes to rid of any excess liquid and to make a nice creamy end point.
With having some extra time, I decided to make a nice Salmon dish for dinner. The salmon itself did not take too long to prepare or cook for that matter but the roasted artichoke took some extra time in the oven. However, once it got prepped and put in the oven there was more than enough time to prep and cook the rest of the meal.
I’ll start off with the artichoke. Cut off some of the outermost leaves and for the rest cut the sharp tips off. I soaked the artichoke in some water and then cut the artichoke in half. I spooned on some lemon juice and then brushed on some olive oil and coated with some cracked peppercorn and some salt. I sliced up an orange and placed the slices on a sheet tray. I then put the artichoke halves on top of the slices (cut side down) and roasted for about 45 minutes on 425.
Staying on par with the citrusy accents, for the salmon I made a quick glaze of fresh squeezed orange juice, honey, and soy sauce. I then glazed the salmon and topped with roasted sesame seeds. In similar fashion with the artichoke I cooked on the sheet tray over orange slices as well (put that on the tray with about 20 minutes or so left on the artichokes).
The third course was simply wild rice and I threw in some shiitake mushrooms in the boiling process as well as some sage and some chili powder.