FRIDAY NIGHT FISH FEAST ~ ORANGE-TERIYAKI SALMON & SPRING RISOTTO

NOTE: Like pansies and violets, Johnny-jump-ups are edible flowers,

especially lovely in salads and as a garnish for food.

~ Johnny-jump-ups

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ORANGE-TERIYAKI SALMON

~ cook an extra pound and make salmon cakes the next day

For each pound of salmon

whisk together ~

3 Tbsp. fresh orange juice

zest of 1 orange

2 Tbsp. soy sauce

1 Tbsp. rice vinegar

1 Tbsp. brown sugar

1 tsp. minced garlic

2 tsp. minced fresh ginger

Preheat oven to 450-degrees. Pour mixture over salmon and bake 13-15 minutes, depending on thickness. Do not overcook. Fish should cut easily by not flake apart.

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SPRING RISOTTO

1 cup Arborio rice

1 Tbsp. extra-virgin olive oil

1 cup sliced assorted mushrooms

1/2 cup diced onion

1/2 tsp. chopped garlic

1/2 cup white wine

1 tsp. chopped shallots

1/2 cup freshly grated Parmesan cheese

2 1/2 cups of hot organic chicken or vegetable stock

2 tsp. coarse salt

2 tsp. freshly ground black pepper

1/4 cup fresh chopped savory herbs (rosemary, thyme, parsley, or basil)

Have everything measured and ready. Heat olive oil in large pan. Saute onions, garlic and shallots until clear. Add rice and continue to saute for 1 minute. Deglaze pan with white wine an gradually start adding hot stock, a bit at a time. Stir until liquid is absorbed by rice, about 10 minutes.
Add mushrooms, salt & pepper, and continue cooking, adding stock for another 10 minutes. When rice is plump and liquid absorbed, remove from heat. Stir in herbs and adjust seasoning to taste. Sprinkle with Parmesan cheese.

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