Seared Salmon Over Risotto Style Potatoes And Corn Recipes

Steps:

• Preheat grill or grill pan over high heat.
• Brush salmon with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes. Let cool slightly and shred the meat with a fork. Place in a bowl with the cabbage and green onions.
• Combine the mayonnaise, chipotle and lime juice in a small bowl and season with salt. Add the mayonnaise and the cilantro to the salmon mixture and gently fold to combine. Season with salt to taste, if needed. Divide the salmon mixture among the taco shells and drizzle each with the Orange-Habanero Sauce.
• Place juice and habanero in a medium nonreactive saucepan and cook over high heat until reduced to 1 cup, stirring occasionally. Remove the habanero, whisk in the honey and season with salt. Let cool to room temperature before serving.

Steps:

• Preheat the oven to 425°F. For risotto: Melt butter in heavy large saucepan over medium heat. Add onion and saute until fragrant and translucent; season with salt and pepper. Stir in the beets and cook for an additional minute before mixing in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Stir in Parmesan cheese just before taking off heat and season to taste with salt and pepper. Meanwhile, prepare the orange glaze. In a small saucepan add the mandarin oranges, brown sugar, and mustard and bring to a boil, cooking for 2 minutes. On a foil lined baking sheet, season the salmon fillets with salt and pepper skin side down, before brushing the glaze over the top of each salmon fillet. Bake uncovered for 10-12 minutes or until fish flakes with a fork. To serving, spoon risotto evenly into 4 shallow bowls. Top each serving with 1/4 cup arugula followed by the glazed salmon fillets.

Steps:

• Cook potatoes in boiling water until tender, adding corn for final 5 mins, then drain and allow to cool a little.
• For the dressing, mix the vinegar, oil, shallot, capers, basil and some seasoning.
• Heat grill to high. Rub a little dressing on the salmon and cook, skinned-side down, for 7-8 mins. Slice tomatoes and place on a serving plate. Slice the potatoes, cut the corn from the cobs and arrange over the tomatoes. Top with the salmon, then drizzle over the remaining dressing.