Best Scottish Salmon With Shallot Truffle Honey Glaze Lump Crab And Green Apple Risotto And Quince Jam Recipes

Scottish Salmon with Shallot-Truffle Honey Glaze, Lump Crab and Green Apple Risotto, and Quince Jam image

Provided by Robert Harrison

Yield Makes 4 servings

Number Of Ingredients 19

1 quince, grated
3/4 cup sugar
2 tablespoons Champagne vinegar
1 teaspoon pure vanilla extract or 1/2 vanilla bean, split lengthwise
Finely grated zest and juice of 1 lemon
2 tablespoons unsalted butter
5 shallots, minced
3 tablespoons packed light brown sugar
2 tablespoons Champagne vinegar
4 tablespoons honey
1 teaspoon truffle oil
2 tablespoons vegetable oil
Fine sea salt to taste
Freshly ground black pepper to taste
10 ounces Scottish salmon, skin removed
1 cup arborio rice, cooked al dente ahead of time
2 ounces fresh lump crabmeat, picked over
1/4 Granny Smith apple, diced
1/4 cup vegetable or chicken stock or low-sodium chicken broth

Steps:

In a medium saucepan over moderate heat, bring the quince, sugar, vinegar, and 1 1/2 cups of water to a boil. Add the vanilla (or scrape in vanilla seeds), lemon juice, and zest then lower the heat, cover, and simmer until the jam is thickened and reduced by half, about 25 minutes. Let the jam cool for 1 hour.
In a medium saucepan over moderate heat, warm the vegetable oil. Sprinkle the salmon with salt and pepper, add to the pan, and cook, flipping once, until just cooked through, about 3 minutes per side. Transfer the salmon to an oven-safe pan and cover. Do not clean the saucepan.
Place the pan you used for the salmon over low heat and melt the butter. Add the shallots and sauté, stirring often, until translucent, about 5 minutes. Add the sugar and vinegar and cook until the sugar is dissolved, about 1 minute. Let cool, then transfer to a blender. Add the honey and truffle oil and purée until combined.
In a medium saucepan over low heat, combine all the ingredients and cook, stirring often, until the risotto starts to stick to itself and becomes creamy, about 2 minutes.
Preheat the broiler. Brush the salmon with the shallot-truffle honey glaze and place under the broiler until warmed through, about 1 minute.
Divide the risotto among 4 plates. Cut the salmon into four servings and arrange on top of the risotto. Drizzle each piece of fish with 1 tablespoon quince jam and serve immediately.

The Best Honey-Glazed Salmon image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Nonstick cooking spray, optional
Four 6-ounce portions skin-on salmon fillets
1/4 cup honey
Zest and juice of 1 lime
1 tablespoon light brown sugar
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 clove garlic, grated
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
Drizzle the reserved honey-lime mixture over top of the salmon just before serving.