Brown Sugar Cayenne Salmon Steak with Coconut Carrot Risotto
2 tablespoons butter
2 large shallots, minced
Coarse salt and ground pepper
1 medium onion finely chopped
1 cup Arborio rice
3 medium carrots grated
1/4 cup vermouth
2 cups chicken broth
2 cups coconut milk
1/4 cup grated Parmesan
In a saucepan, bring the broth to a simmer on medium. Whisk in coconut milk.
In a large saucepan, melt 1 tablespoon butter over medium. Add shallots and carrots and season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice.
Add wine; cook, stirring, until absorbed, 1 to 2 minutes.
Add 2 cups hot broth coconut milk mixture; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth mixture, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.
Preheat oven to 425 degrees
salt and pepper
2 tablespoons brown sugar
Rub both sides of salmon steak with olive oil.
Season bottom of salmon steak with salt, then cayenne pepper, then dried thyme. Flip salmon steak and repeat process. Rub brown sugar on top of salmon steak. Place steak on baking sheet and place in oven for 10 minutes. Remove steak from oven and turn broiler to high. Once hot, place the steak back in the oven on the top rack for two minutes. Remove, serve, enjoy. High five yourself for a meal well cooked.