Ginger and Honey Salmon and Exotic Mushroom Risotto

The rich taste of honey is contrasted by the sweet yet tart tingling of fresh ginger for a surprisingly light and refreshing summer meal. Although you will see in my recipe below that I made this indoors (apartment living shout out!) this would be the perfect entree to make on a grill while enjoying the cooling darkness of a summer evening.

Paired with salmon is an exotic mushroom risotto and Artichokes in a Garlic White Wine Sauce, always a favorite in my kitchen. The mushroom risotto is rich and hearty, warm enough for a fall or winter meal, but also provides a taste of spring in the nutty mushroom flavor. Serve this meal with a crisp white wine, such as a fruity Sauvignon Blanc, for the perfect complement.

Time: 60 minutes
Difficulty: medium

Exotic Mushroom Risotto
As you will see, this risotto branches out in the health department slightly more than some of my past creations. It does include a little bit of heavy whipping cream... While there are ways to experiment around this, I strongly recommend that you splurge. I make this meal as a side rather than an entree so that you can make it slightly richer and then enjoy a smaller amount. It's well worth it!
Time: 45 minutes

Ingredients:
1.5 tbsp olive oil
1/4 c shallots, diced
1/4 c onion, diced
3/4 tsp dried Thyme
1.5 c of exotic mushroom mix, washed and sliced
1 c Arborio rice
1/2 c white wine
4 c vegetable or chicken broth (low or no sodium)
1/2 c freshly grated Parmesan
1/4 c heavy whipping cream
3/4 tsp black pepper, freshly ground
3 tbsp fresh chives, chopped

(based upon a similar recipe from Cooking Light)

If you have made risottos before, this one follows the standard! Get a large pan heating over medium heat. Add the oil and let the oil heat for a minute or two. Then, add the onion and shallots. Saute for 3-4 minutes and add the Thyme. Saute for another 2 minutes or until the onion and shallots are really beginning to soften.

At this point, also make sure your broth is heated. If you use bouillon cubes keep the broth over low heat. If you are using a can or homemade broth (even better!) that is now cool heat it over low heat and keep it sitting there as you continue with the recipe. Warm broth is absorbed more efficiently and leads to a creamier risotto.

Add the mushrooms and cook for just 1-2 minutes or just until the mushrooms are well mixed and beginning to saute. Add the rice and cook for one minute, stirring the entire time. This allows the rice to coat in the oil and "toast" so that it does not absorb the liquid too quickly. After just one minute add the white wine and continue to stir. Stir and cook until the wine is just about fully absorbed.

Now, add 1/2 cup of the broth and continue to stir. (This is where an assistant comes in handy!) Stir and cook until the broth is just about absorbed and then add the next 1/2 cup. Continue with the next 3 cups of broth after that, just adding 1/2 cup at a time. This entire process should take about 25 minutes to complete.

As the last 1/2 cup of broth is fully absorbed by the rice, add the whipping cream, Parmesan, and black pepper. Stir well to ensure that the whipping cream is fully spread around and the cheese melts. This should take two to three minutes.

When the described 2-3 minutes are complete remove the risotto from the heat and stir in the chopped chives. Enjoy right away!

Ginger and Honey Salmon
Time: 45 minutes

Ingredients:
3/4 c honey
2 tbsp lemon juice (fresh is best)
1.5 tsp fresh ginger, peeled and minced
2 garlic cloves, minced
1 lb Salmon fillet
1/4 tsp salt

(based upon a similar recipe from Cooking Light)

That's right - this is a simple one! Get that oven pre-heating to three hundred fifty degrees.

In a bowl, whisk together the honey, lemon juice, ginger, and garlic. Whisk well to make sure the sticky honey and smooth lemon juice are fully combined - the honey will become less sticky as it mixes.

Spray a glass baking dish with cooking spray to make sure it won't stick. Pour the honey mixture into the pan. Place the Salmon fillet skin-side up in the pan (so the side with exposed fish meat will be down in the marinade.) Let it sit and marinate for 20-25 minutes.

After that time, turn the fish over so the skin is down and sprinkle with just that little 1/4 tsp of salt. Bake for 7 minutes in the oven.

After 7 minutes, remove your fish from the oven but turn the broiler on. Baste the fish well, ensuring that there is plenty of honey mixture soaking into it. Broil for 7-8 minutes or until cooked to your desire. Enjoy!

(Hint: Get the marinade ready and the fish soaking. Then, as the fish is marinading start on your risotto. While you need to pay a lot of attention to the risotto and continue to stir, you can pause for just long enough to pop your pre-made fish into the oven, allowing your meal to finish all at once.)