Sautéed Salmon with a Truffled Honey Glaze on Lump Crab Risotto (11.02.12)

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by Chef Ryan Murray, La Caille

  • 4 6 Oz Salmon Steaks

For the lump crab risotto:

  • 2 cup arborio rice, cooked al dente ahead of time
  • 4 ounces fresh lump crabmeat, picked over
  • 1 cup vegetable or chicken stock or low-sodium chicken broth

For the shallot-truffle honey glaze:

  • 2 tablespoons unsalted butter
  • 5 shallots, minced
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons Champagne vinegar
  • 4 tablespoons honey
  • 1 teaspoon truffle oil

Cook the salmon:
In a medium saucepan over moderate heat, warm the vegetable oil. Sprinkle the salmon with salt and pepper; add to the pan, and cook, flipping once, until just cooked through, about 3 minutes per side. Transfer the salmon to an oven-safe pan and cover. Do not clean the saucepan.

Make the shallot-truffle honey glaze:
Place the pan you used for the salmon over low heat and melt the butter. Add the shallots and sauté, stirring often, until translucent, about 5 minutes. Add the sugar and vinegar and cook until the sugar is dissolved, about 1 minute. Let cool, then transfer to a blender. Add the honey and truffle oil and purée until combined.

Make the lump crab risotto:
In a medium saucepan over low heat, combine all the ingredients and cook, stirring often, until the risotto starts to stick to itself and becomes creamy, about 2 minutes.

Finish the salmon:
Preheat the broiler. Brush the salmon with the shallot-truffle honey glaze and place under the broiler until warmed through, about 1 minute.

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