Feature Recipe: SEARED SALMON WITH DUNGENESS + RAZOR CLAM SAFFRON RISOTTO

an Autumn Entrée that perfectly showcases local seafood

Savour the flavours of Haida Gwaii with our latest feature recipe; Seared Wild Chiina Salmon with K’uust’an Dungeness Crab and Kaamahl Razor Clam Risotto - the ultimate entrée if you are seeking seafood-rich comfort food!

Feature Recipe; Seared Salmon with Seafood Risotto

FOR THE SALMON

INGREDIENTS

• 1 ½ Lbs Wild Salmon Fillets; Wild Coho or Chinook preferred

• Salt & Pepper

DIRECTIONS

1. Debone and portion salmon into 6-7oz fillets, season with salt and pepper.

2. Preheat oven to 375 degrees fahrenheit.

3. In an ovenproof sauté pan, heat a tablespoon of oil over high heat. Briefly sear salmon on each side until light golden.

4. Place in oven preheated oven and finish to desired degree. Cook time will vary based thickness of fillets; watch carefully for 4-6 minutes.

FOR THE RISOTTO

INGREDIENTS

• 1 ½ Cups Carnaroli or Arborio Rice

• 4 Cups Chicken Broth or Fish Stock

• 1 Cup Diced Onion

• 8-10 Saffron Threads

• ½ Cup Dry White Wine

• 1 Cup of Razor Clam Meat; Fresh or Thawed

• Clam Nectar; retained from Razor Clam or use canned

• Dungeness Meat from 1 Cooked Crab

• 3 Tbsp Chilled Butter

DIRECTIONS

1. Heat broth and clam nectar in a large stock pot.

2. When heated, reserve a small amount of the heated nectar/stock to the side. Add saffron to infuse.

3. Melt butter in a large open sauce pan over medium heat. Add onions and cook until tender.

4. Add rice to pan and sauté until thoroughly coated.

5. Deglaze pan with the dry white wine.

6. Add saffron broth and cook into rice before continuing with stock.

7. Cook rice by adding heated stock one full ladle full at a time. Add more stock as each ladle full is absorbed, be sure to stir frequently. Repeat this until you have used up all of the stock- it should take about 17-25 minutes.

8. When rice is cooked and creamy (not soupy), add razor clams.

9. Top with Dungeness crab meat.

FOR THE GREENS

INGREDIENTS

• 1 Package of Fresh Broccolini

• 1 Clove Fresh Garlic, Chopped

DIRECTIONS

1. Heat drizzle of olive oil in sauté pan, add garlic.

2. Trim ends of fresh broccolini and add to pan; cook until bright green and tender-crisp.

TO SERVE

Top seafood risotto with broccolini and then the salmon fillet. Garnish with fresh parsley.

Season to taste and enjoy… Hala ga taa Come and eat!