Seared Salmon with Sun Dried Tomato Risotto


Heather is joined in the ciKitchen by Joe Zaranski, Executive Chef at Monarch Brewing Company, to make Seared Salmon with Sun Dried Tomato Risotto.

Seared Salmon with Sun Dried Tomato Risotto, Wild Mushrooms, and Bourbon Stout Glaze (serves 4)

4 each 5-6 oz Salmon fillets, skinless, boneless

Herbed Sea Salt (you can buy online or search to make your own)

Bourbon Stout Glaze (see recipe below)

Sun-dried tomato risotto (see recipe below)

Sautéed Wild Mushrooms (see recipe below)

Bourbon Stout Glaze

1 Cup     Your favorite stout beer

1 oz        Bourbon

2 Tbsp   Light Brown Sugar

2 tsp      Whole Grain Mustard

Pinch     Sea Salt

  1. Combine all ingredients in a small sauce pot. Over medium heat, whisk mixture until sugar dissolves.
  2. Bring mixture to a boil. Reduce heat and simmer for about 15-20 minutes until it thickens, Stir occasionally.
  3. Remove from heat and reserve.

Sun Dried Tomato Risotto

½ oz       sun-dried tomatoes, finely chopped (not packed in oil, about 4 or 5)

2 cup     chicken broth

4 Tbsp   olive oil

1 cup     finely chopped onion

1 cup     Arborio rice (available at specialty foods shops and some supermarkets)

½ cup    white wine or water

¼ cup    freshly grated Parmesan

Sea Salt and black pepper to taste

  1. Heat the broth in a saucepan and bring to a simmer. Lower heat to keep it at a bare simmer.
  2. In a large saucepan cook the onion in the oil over moderately low heat, stirring, until they are softened.
  3. Add the rice, stirring until each grain is coated with oil. Add the wine and cook, stirring constantly until the liquid is absorbed.
  4. Continue by add ½ cup of the simmering broth at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.)
  5. Stir in the sun-dried tomatoes, Parmesan and salt and pepper to taste. Reserve and keep warm while cooking the salmon.

Sautéed Wild Mushrooms

2 cups   mixed mushrooms sliced

3 Tbsp   Extra Virgin Olive Oil

½ tsp     Thyme, fresh, minced

¼ tsp      Rosemary, fresh, minced

Sea Salt and Black Pepper to taste.

  1. Heat a non-stick sauté pan over medium-high heat. Add oil and heat until shimmering.
  2. Add in the sliced mushrooms and sauté for about 2 minutes, until the mushrooms cook slightly and take on a glossy look.
  3. Stir in the herbs, salt and pepper and continue to cook for another minute. Set aside.

Cooking the Salmon and Plate up:

  1. Season both sides of the salmon fillets with the herbed sea salt.
  2. Heat a large sauté pan over medium high heat, add 2 Tbsp of a light oil, heat until shimmering.
  3. Carefully place the salmon flesh side down into the pan and sear well for 3-5 minutes.
  4. Using a spatula, carefully turn over each fillet and cook for another 4 minutes. Salmon will be rare to medium rare. If you prefer your salmon cooked more, turn down the heat and let cook an extra 3-4 minutes for Medium and 5-7 minutes for well, depending on thickness.
  5. Arrange sun-dried tomato risotto and mushrooms on 4 plates. Place Salmon atop the risotto and brush with bourbon stout glaze

Beer Cheese Sauce

4 oz        Sharp Cheddar Cheese shredded

1 Tbsp   Corn starch

6 oz        Heavy Cream

5 oz        Belgian style white ale

1 tsp      Dijon mustard

2 tsp      Worcestershire

3 oz        Monterey Jack Shredded

½ tsp     Chipotle seasoning

Kosher Salt to taste

  1. In a medium sauce pot, heat the cream and beer over medium heat until it just begins to simmer (about 190o F).
  2. Meanwhile toss the cheddar with the corn starch in a bowl. When the cream mixture is ready, add the cheddar in two stages whisking continuously until the cheese melts and is smooth.
  3. Stir in the Dijon, Worcestershire, Monterey Jack, and chipotle seasoning, continue to whisk until smooth.
  4. Taste and adjust seasoning if needed.
  5. Serve with warmed soft pretzels or fresh baked breads.

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