by Chef Ryan Murray, La Caille
- 4 6 Oz Salmon Steaks
For the lump crab risotto:
- 2 cup arborio rice, cooked al dente ahead of time
- 4 ounces fresh lump crabmeat, picked over
- 1 cup vegetable or chicken stock or low-sodium chicken broth
For the shallot-truffle honey glaze:
- 2 tablespoons unsalted butter
- 5 shallots, minced
- 3 tablespoons packed light brown sugar
- 2 tablespoons Champagne vinegar
- 4 tablespoons honey
- 1 teaspoon truffle oil
Cook the salmon:
In a medium saucepan over moderate heat, warm the vegetable oil. Sprinkle the salmon with salt and pepper; add to the pan, and cook, flipping once, until just cooked through, about 3 minutes per side. Transfer the salmon to an oven-safe pan and cover. Do not clean the saucepan.
Make the shallot-truffle honey glaze:
Place the pan you used for the salmon over low heat and melt the butter. Add the shallots and sauté, stirring often, until translucent, about 5 minutes. Add the sugar and vinegar and cook until the sugar is dissolved, about 1 minute. Let cool, then transfer to a blender. Add the honey and truffle oil and purée until combined.
Make the lump crab risotto:
In a medium saucepan over low heat, combine all the ingredients and cook, stirring often, until the risotto starts to stick to itself and becomes creamy, about 2 minutes.
Finish the salmon:
Preheat the broiler. Brush the salmon with the shallot-truffle honey glaze and place under the broiler until warmed through, about 1 minute.
