Ingredients

• 14 ounces can of chopped tomatoes
• 1 1/3 cup vegetable stock
• 2 tablespoon tomato paste
• 1 tablespoon garlic paste
• 2 tablespoon olive oil, divided
• 1 yellow onion, diced
• 2 tablespoon salt
• ¾ cup Arborio rice
• 2 teaspoon LXV Spice, divided
• ½ cup heavy cream
• Zest of 1 lemon
• 1 ½ pounds salmon
• Fresh tomato on the vine for garnish
• Extra olive oil and more spice for garnish

Method

1. Step 1 |
2. Using a blender, blend tomato, tomato paste, and garlic paste and stock until smooth. Set aside.
3. Step 2 |
4. In a large saucepan on medium/ high heat add olive oil, diced onions, and salt, and sauté for 6-7 minutes until translucent. Add arborio rice and toast until some brown spots are coming to life, 3-5 minutes. Slowly add the tomato stock, ¼ cup at a time stirring occasionally. When the liquid is absorbed add the next ¼ cup, and continue until the stock is absorbed.
5. Step 3 |
6. Set rice aside and start the salmon. Preheat the oven to 375’
7. Divide the salmon into 4 portions, skin on. In a small bowl mix 1 tablespoon of salt and 1 tablespoon of LXV spice, mix with your hands, and rub the salmon on each side. Heat a large skillet on high, when hot, add the remainder tablespoon of olive oil and place the salmon carefully skin side down. Cook for 5-6 minutes, flip the salmon, and add the beautiful cherry tomatoes from the vine into the skillet. Place the skillet in the oven to finish cooking, 8-9 minutes.
8. Step 4 |
9. While the salmon is cooking get back to your risotto. Put risotto back on medium heat. Add the remaining tablespoon of LXV spice mixture and slowly add the cream stirring constantly. The salmon should be ready when this is fully absorbed and decadent.
10. Step 5 |
11. Platting. Add a spoonful of risotto to the plate, and top with salmon (crispy side up), zest of lemon, roasted fresh tomatoes, extra spice, and olive oil.
12. LXV Smolder Notes Spice Blend: Lapsang Souchong Tea, Sarsparilla, Marjoram, Rosemary, Fennel, Smoked Paprika, Garlic, Black Pepper, Salt & Other Spices
13. Salmon Recipe paired with our Left Bank Bordeaux Blend - The Secret

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