Lucky for everyone else, he is sharing his recipe with you!
26 oz carton Chicken stock
1 ½ cups short grained Rice
4oz fresh button mushrooms
1 Tbs of Parmesan cheese
Pan Seared Salmon
Side of Salmon, or 2 fresh Salmon Steaks
Balsamic Vinegar Reduction
1/4 cup Balsamic vinegar
1 Tbs Agave nectar
Salt & pepper (to taste)
First put the chicken stock in a small pot and start it on medium heat until it simmers. Reduce heat & keep it at a simmer.
Next, get out the Salmon and check it for Pin bones. Halve the lemon and squeeze one half over the salmon. Then lightly salt and pepper it, and let it rest for 10 to 15 mins.
While the salmon rests, start toasting the rice. Put a little olive oil (like a teaspoon) in a large sauce pan over medium heat and add the rice. With a wooden spoon, keep stirring the rice to coat it in the olive oil. Don’t burn the rice! Once you think you have a nice toast ladle in enough chicken stock to cover the rice. Stir it a few times. Now while you wait for that to cook into the rice, you can take that opportunity to cut up the mushrooms, start the balsamic reduction, and portion out the salmon (if applicable). Always keep an eye on the rice, adding more stock every time the previous ladle full has nearly cooked into the rice.
For the balsamic reduction use 1/4th cup of balsamic vinegar and a tablespoon of the Agave in a small sauce pan and let it reduce on low.
Keep checking the rice. Now take a 10-inch cast iron skillet put it over medium heat with olive oil in the bottom. When it gets hot, place one salmon piece skin-down in the oil depending on the size of your salmon you might get two in the pan at once. Here’s an important note: always place it in an away-from-you motion so as to not splash yourself with hot oil, like I did. I still have lovely pink marks on my arm.
Allow the salmon to cook for 2-3 mins on the skin side then flip away from you. You might have to lower the heat at this point. Leave it flesh-side down for 2 mins max. Repeat til all the pieces are done. Keep the cooked pieces skin side up on a plate to keep the skin crispy.
Remember to keep checking on the rice, continually adding a ladle full of broth and stirring, and tasting for doneness (just a little tooth to the mouth feel). The balsamic should be thickening up, but don’t let it over-thicken. You are looking for a sauce not molasses .
When the rice is almost done, add the mushrooms and keep stirring. It will take all the chicken stock to cook this amount of rice. If you run out and it’s not done add hot water or open and heat a new can of stock. Don’t add cold water. With the salmon done turn the heat off and take the pre-blanched Asparagus and throw them in the pan for only a minute to heat it up. When the rice is done turn the heat off and add the Parmesan, stir. When you are ready to eat take the other half of the lemon and squeeze it on the salmon then drip the balsamic on or keep it on the side to dip your asparagus in. Enjoy!
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