crispy spiced salmon with caramelized onion risotto
One pot Thanksgiving-friendly meals? Brother please. And the leftovers are just as grand, too.
Ingredients
- 1 1/2 lb salmon
- 1 tbsp dark brown sugar
- 1 1/2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- heaping 1/4 tsp ground cinnamon
- 2 tbsp butter
- 3 medium yellow onions, thinly sliced
- 1 cup apple cider
- 1/3 cup bourbon (or more cider)
- 1 1/2 cups short-grain rice
- 4-5 cups vegetable broth
- 1/2 cup heavy whipping cream
- 1/2 cup fresh parmesan cheese, grated
Instructions
- Pat the salmon filets very dry with paper towels.
- In a small bowl, toss together the brown sugar, smoked paprika, chipotle chili powder, onion powder, garlic powder, cinnamon, and a big pinch of salt and pepper. Thoroughly rub both sides of the salmon filets with the spice mix.
- Heat 2 tablespoons olive oil in a large skillet over medium. Sear the salmon filets skin-side down for 4-5 minutes, then flip and cook 3-4 minutes longer until crisp and browned. Move to a plate and set aside.
- Melt the butter in the same skillet, then stir in the onions and a big pinch of salt and pepper. Every 5 minutes, stir in 1/4 cup of cider. You may need an additional 1/4-1/2 cup of cider. When the cider is used up and the onions are golden and becoming jammy, stir in the bourbon and simmer a final 5 minutes. The whole process may take 30-35 minutes.
- When the onions are caramelized, stir in the rice and toast for 2-3 minutes, then pour in 1 cup of broth. Bring to a simmer. Add 1 cup of broth every 5 minutes, monitoring the heat level to ensure the liquid doesn't boil down too quickly. The rice should be soft in 15-20 minutes.
- Stir in the heavy cream and parmesan. Taste and adjust salt and pepper. Nestle the salmon filets into the risotto and heat gently until warmed through. Serve!