BBQ Planked Salmon with Roasted Corn Risotto and Fresh Herb Salad

Wow, Seattle has really thrown us a curve ball in terms of weather, hasn’t it? It seems like we’ve actually got a full-on summer now, albeit a little later than usual.

I am more than fine with that though, because of the bounteous options that result from summer overlapping autumn like this. There’s a crazy explosion happening right now, where the fresh flavors of summer are still happening right alongside the earthy delights of autumn. That’s where this recipe comes from.

Fresh summer salmon with delicious roasted corn meets a light autumn risotto and hearty lobster mushrooms.

Bennett’s served it last week, and will continue to do so through the week, only now they’re using wild Bristol Bay Sockeye salmon as part of DineOut for Bristol Bay to help them save their wild salmon runs in Alaska.

I hope you enjoy the recipe – let me know how it works out for you!

BBQ Planked Salmon with Roasted Corn Risotto and Fresh Herb Salad

Serves 5

5 cedar plank boards

2 cups cleaned and torn (1 to 2-inch pieces) Lobster mushrooms
10 tsp canola oil
2-1/2 tsp Old Bay

2 lbs salmon, trimmed, cut into 5 equal pieces
5 tsp canola oil
Kosher salt and freshly ground black pepper to taste

Roasted Corn Risotto (recipe follows)

Fresh Herb Salad (recipe follows)

Preheat the oven to 425°F. Set cedar planks in water to soak for at least 1 hour.

While the planks are soaking, prepare the mushrooms. Toss the mushrooms with oil and Old Bay. Bake on a baking sheet until they begin to brown and start to soften, about 8 minutes. Set aside.

Prepare your grill by scraping it, oiling it, and heating it to medium-high. Put the wet planks on the grill for a few minutes. Brush the salmon with the oil (about 1 tsp per piece) and add a sprinkle of salt and pepper to each side of each piece. Place the salmon on the planks and cover. Cook until the juices turn opaque and solid on the top of the fish and it is just cooked through, about 8 minutes.

To plate, scoop some Roasted Corn Risotto into a bowl, then lay the salmon on top. Top with the Fresh Herb Salad and place the mushrooms around the bowl.

ROASTED CORN RISOTTO

2 ears of corn, cleaned and kernels cut off the cob
2-1/2 tsp canola oil
pinch of Kosher salt
pinch of freshly ground black pepper

7 to 8 cups low-sodium chicken stock
2-1/2 Tbsp unsalted butter
2 Tbsp olive oil
1/2 cups minced white onion
1/2 tsp Kosher salt
2-1/2 cups Arborio rice
1-1/3 cups dry white wine
1-1/2 cups freshly grated Parmigiano Reggiano
2/3 cup Beecher’s Brad’s Parmesan, large grated
2/3 cup cream
1-1/3 Tbsp freshly chopped fresh Italian flat-leaf parsley
2-1/2 Tbsp fresh lemon juice
1-1/3 Tbsp grated lemon zest

Kosher salt and freshly ground black pepper to taste

Preheat the oven to 425°F.

First, prepare the corn by tossing it with the oil, salt and pepper. Place on a baking sheet and roast until done and slightly brown (about 20 minutes).  Set aside to cool.

Heat the stock to a simmer in a medium saucepan.  If using an unsalted broth, add 1/2 teaspoon Kosher salt. Reduce the heat to very low. 

In a large heavy-bottomed skillet at least 10 inches wide, heat the butter and olive oil over medium heat.  Add the onion and salt.  Cook slowly for 8 to 10 minutes, stirring often with a wooden spoon until softened.

Add the Arborio rice to the pan and cook, stirring constantly, to coat the rice with the oil, about 3 minutes.  Pour in the white wine and cook, stirring constantly, for 2 to 3 minutes or until it is mostly absorbed.  Ladle 2 to 2 1/2 cups of the stock over the rice and stir constantly.  (Adjust the heat to maintain a gently simmer.)  When all of the liquid has been absorbed, (your stirring spoon leaves a trail showing the bottom of the pot), ladle in another 1 ½ to 2 cups of stock, again stirring until the liquid has been absorbed.  After the third and final addition of stock, after the liquid has been absorbed, taste the rice for texture to determine whether it’s al dente and pleasantly creamy.  (If you prefer a softer risotto, add more stock until it has the desired consistency.)

After the last ladle of stock is added, remove from the heat and stir in the cheeses and cream.  Fold in the parsley, 1 1/4 cups of the roasted corn, lemon juice and lemon zest.  Taste and adjust seasoning with salt and pepper. Serve immediately.

FRESH HERB SALAD

1/2 cup shallots, thinly sliced
2 pinches of Kosher salt
2 Tbsp + 1 tsp sherry vinegar
1 tsp lemon juice
3-1/3 cups canola-olive oil blend
pinch fresh ground black pepper
1/2 tsp sugar

1/2 cup rough chop mix of fresh dill, chive, parsley and basil (tear basil, don’t cut)

Kosher salt and freshly ground black pepper to taste

Place the shallots in a medium bowl. Sprinkle with a pinch of salt, cover with the vinegar and stir until well combined. Let the mushroom mixture sit for at least 15 minutes. Strain out the shallots and set aside, leaving the vinegar in the bowl. To the vinegar, add the lemon juice, canola-olive oil blend, remaining salt, pepper and sugar.

Before serving, in a small bowl, toss the reserved shallots and with the mixed herbs and vinegar dressing. Salt and pepper to taste.