If you didn't realize that today is a very special holiday, don't be alarmed--you aren't alone! Graham didn't remember either....I asked him excitedly last night "Do you remember what tomorrow is!!??" The poor guy was racking his brain, trying to figure out if he'd forgotten about an anniversary, monthiversary, birthday or something else but couldn't recall any special events between us that occurred on March 11th...
Anyway, for those of you who don't know, today is the 2nd ever National Registered Dietitian Day (we finally got our own day!) I wanted to take a brief moment to recognize and celebrate all of my collegues in the nutrition field who are working hard to keep America healthy. What a valuable role we play in teaching the nation to "Eat Right" (as is the theme for March which is National Nutrition Month).
In honor of these special day, I figured I should post a tasty, healthy recipe for your enjoyment-I'm making this dish tonight! It takes a little work but is a delightful treat for company or for a romantic dinner. Remember that although it is high in total fat, the majority of it comes from the "good kind" of fat (mono and polyunsaturated).
Crispy Salmon with Risotto and Slow-Roasted Tomatoes
Yield: 6 servings
Ingredients
Roasted Tomatoes:
Cooking spray
9 plum tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
Risotto:
4 1/2 cups fat free, less-sodium chicken broth
1 tablespoon olive oil
2 1/4 cups (1/2-inch-thick) sliced leek
1 1/2 cups uncooked Arborio rice
1/3 cup dry white wine
6 cups torn arugula or spinach
1/2 cup half-and-half
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Salmon:
2 teaspoons olive oil
6 (5-ounce) salmon fillets, skinned
1/2 teaspoon sea salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
Garnish:
Thyme sprigs (optional)
Preparation
Preheat oven to 350°. To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, and garlic. Bake at 350° for 1 1/2 hours or until very soft and slightly shriveled, turning occasionally.
To prepare risotto, bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek; sauté 3 minutes or until tender. Add rice; cook 1 1/2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed. Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.
Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in arugula, half-and-half, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Place fillets, skin sides up, in pan; cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork.
Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in center of each of 6 plates. Mound 2/3 cup risotto in center of each plate (leaving about a 1 1/2-inch edge of tomatoes uncovered). Arrange fillets on risotto. Garnish with thyme sprigs, if desired.
Nutritional Information
Calories: 569 (30% from fat)
Fat: 18.8g (sat 5.2g,mono 9.4g,poly 2.9g)
Protein: 36.9g
Carbohydrate: 58.1g
Fiber: 3.1g
Cholesterol: 81mg
Sodium: 992mg
Calcium: 186mg
