A Friendly Favor

So a really good friend of mine is trying to win his girl back. Enter me, Obeonekenobe. I'm helping him with his approach, poems, gifting, you name it, I'm in the mix. So it was only a matter of time before he asked for help in the cooking department. Thankfully, he can cook! Otherwise, he would have been paying a pretty penny for my assistance!

I gave him a meal to die for, at least in my opinion and frankly, my husband cleans his plate every time I make it. I've served it for in-laws' birthdays, random Sunday afternoons and special occasions: Seared Salmon Filets over a glorious bed of Mushroom Risotto topped with a lively Cilantro Vinaigrette. Sounds amazing right? It is! It so is..I don't really write recipes but I had to break things down for him so much that I ended up doing it anyway.

Even better, I typed it in the order that he should prepare his meal. I am a HUGE stickler for everything being ready right at the same time. I like my food hot, hot, HOT. My mom likes to do that. Make chicken, turn it off and make the rice later and try to serve piping hot rice and lukewarm chicken. My dad and I immediately pop it in the microwave. But no need to do that here! Here it goes..

Gather these goodies:

 

Cilantro Vinaigrette (Make This First) 

Juice of 1 lemon 

2TBS Olive Oil 

1/2 Cup of Cilantro, then chop 

Salt & Pepper to taste 

Combine the ingredients and shake or whisk oil and lemon juice. Taste to make sure that the lemon doesn't overpower. If you do, add oil 1/2 TBS at a time. Set aside. 

Mushroom Risotto

1 Cup Aborio Rice 

1 Small Onion 

1 Package of mini portabella mushrooms 

1 carton chicken stock (or water) 

2 TBS unsalted butter 

2 TBS EVOO (Extra Virgin Olive Oil) 

Saute unions over medium heat in 1TBS oil and 1 TBS butter. When onions become translucent, add mushrooms and increase heat to caramelize. Season with a pinch of salt and fresh cracked black pepper. Turn off heat and set aside in a separate dish. 

In a separate pot, simmer approximately 3-4 cups of chicken stock. 

In another pot, lightly toast the rice in the remaining oil and butter over a medium heat for 3-4 minutes. Add 1 1/2 cups of stock or water to the pot and cook over medium heat until all the liquid is absorbed continue adding the remaining liquid in 1/2 cup increments until rice has reached a creamy consistency and the individual grains are not hard. (time for a taste test!) Season with salt &pepper to taste. (Not too much because you'll be adding the seasoned mushrooms shortly. 

Prepare salmon.

Salmon

2 6-8 oz Salmon Filets (with or without skin) 

Coconut Oil (or olive oil) 

Salt & Pepper 

Season each side of each filet with salt &pepper taste. In a frying pan, heat to medium heat and add oil. If using skin on filets, place them SKIN SIDE DOWN in the pan first. Otherwise, place filets top side down in the pan (it will make them look perfect when it comes to presentation). Cook filets for approximately 2-3 minutes on each side (you can check the sides of the filets and see the opaque line about halfway up the side. Turn filets over and cook for an additional 2-3 minutes. 

Remove filets and let them rest - they will continue cooking after you remove them from the pan, so DON'T WORRY! Meanwhile, return the sauteed onions and mushrooms to the risotto and mix well. 

Serve them it IMMEDIATELY with the salmon and drizzle with the vinaigrette. Seriously, you don't want it turning into a block of whatever. 

ENJOY!