Grilled King Salmon with lemon herb risotto, heirloom tomato, olive, piquillo peppers and feta, crispy prosciutto Featured

Grilled King Salmon with lemon herb risotto, heirloom tomato, olive, piquillo peppers and feta, crispy prosciutto

This Grilled King Salmon is paired with herbaceous and lemony risotto and finished with a vibrant rustic looking topper that is very reminiscent of the flavors of a tapenade. The risotto is cooked sweet onion, white wine, vegetable stock and a bit of lemon zest. Lastly, the chefs top it off with a bit of finely julienned and fried prosciutto. 

Grilled King Salmon with lemon herb risotto, olive tapenade and crispy prosciutto

Serves 4

4 each 6 ounce pieces King Salmon, grilled
12 ounces lemon herb risotto, recipe follows
1 cup olive tapenade, recipe follows
2 ounces crispy prosciutto, recipe follows

  1. Rub salmon with olive oil and season with salt and pepper. Grill.
  2. To serve, place salmon on center of plate. Spoon a couple of tablespoons olive tapenade on top of salmon and top with crispy prosciutto.
  3. Serve lemon herb risotto alongside of salmon.

Lemon Herb Risotto

12 ounces risotto, cooked according to package instructions
Zest of 1 lemon
1 tablespoon each parsley, basil and chives, minced
Salt and pepper to taste

  1. Cook risotto according to package instructions.
  2. Fold in lemon zest, parsley, basil, chives, salt and pepper. Keep warm.

Olive Tapenade

1/4 cup Kalamata olives, pitted and rough chop
1/4 cup Castelvetrano olives, pitted and rough chop
1/4 cup Greek green olives, pitted and rough chop
1 large heirloom tomato, rough chop
1 red fresno chili, seeded and chopped
3 piquillo peppers, chopped
2 tablespoons olive oil
4 ounces feta cheese, crumbled

  1. In a medium bowl combine all ingredients and toss gently to combine.

Crispy Prosciutto

2 ounces prosciutto, julienned
2 tablespoons canola oil

  1. In a small frying pan over medium high heat add canola oil and heat until hot.
  2. Add prosciutto and quickly flash sear until crispy.
  3. Remove from heat and place on paper towel to drain. Cool.
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