Salmon and Halibut Brochette with charred tomato risotto, roasted corn, fall crop spinach and radicchio topper, ‘nduja vinaigrette

Salmon and Halibut Brochette with charred tomato risotto, roasted corn, fall crop spinach and radicchio topper, ‘nduja vinaigrette

This is a fun play on the fresh flavors of summer, reminiscent of a weekend backyard BBQ with a touch of refinement.

Serves 4
 4 wood skewers soaked in water one hour
 two 8oz. salmon fillets, cut into 2 inch chunks
 two 8 oz. pieces halibut, cut into 2 inch chunks
 1/2 cup olive oil
 juice of one lemon
 2 cloves garlic, chopped
 1 tablespoon parsley, chopped
 salt and pepper to taste
 Charred tomato risotto, recipe follows
 Grilled corn, spinach and radicchio topper, recipe follows
 ‘Nduja vinaigrette, recipe follows
Charred Tomato Risotto
 12 oz risotto, cooked according to package instructions.
 1 tablespoon olive oil
 1 lb tomato, rough chop
 1 clove garlic, chopped
 1 teaspoon each parsley and oregano, chopped
 1 tablespoon butter
 1/4 cup parmesan, shredded
Topper
 one 12 oz bag baby spinach
 1 ear corn, grilled and kernels cut off cob
 1/2 head radicchio, finely chiffonade
‘Nduja Vinaigrette
 1 tablespoon ‘nduja or chorizo
 1 tablespoon shallot, minced
 1 clove garlic, minced
 1 tablespoon roasted red pepper, chopped
 1 teaspoon fresh thyme
 1 teaspoon honey
 3 tablespoons apple cider vinegar
 1/2 cup olive oil
 salt and pepper

The Fish
1

Skewer salmon and halibut alternately on soaked wood skewer.
Lay in shallow pan. In a small bowl combine olive oil, lemon juice, garlic, parsley, salt and pepper.
Stir to mix. Pour over skewered fish and marinade at least one hour.
Grill.

The Risotto
2

In a small saute pan over medium heat add olive oil, tomato, garlic, parsley and oregano.
Saute 3 minutes or until tomato starts to break down.
Fold tomato mixture, butter and parmesan into risotto.
Keep warm.

The Topper
3

Combine all ingredients in medium bowl and toss to combine.
Set aside.

‘Nduja Vinaigrette
4

In small saute pan over medium heat saute ‘nduja 1 minute.
Add shallot, garlic and red pepper and cook 1 minute.
Add thyme and honey.
Deglaze with apple cider vinegar.
Remove from heat and let cool 5 minutes.
In a jar combine vinegar mixture and olive oil.
Cover with lid and shake well to combine.
Toss 2 tablespoons ’Nduja Vinagrette with Corn, Spinach and Radicchio topper.

Ingredients

Serves 4
 4 wood skewers soaked in water one hour
 two 8oz. salmon fillets, cut into 2 inch chunks
 two 8 oz. pieces halibut, cut into 2 inch chunks
 1/2 cup olive oil
 juice of one lemon
 2 cloves garlic, chopped
 1 tablespoon parsley, chopped
 salt and pepper to taste
 Charred tomato risotto, recipe follows
 Grilled corn, spinach and radicchio topper, recipe follows
 ‘Nduja vinaigrette, recipe follows
Charred Tomato Risotto
 12 oz risotto, cooked according to package instructions.
 1 tablespoon olive oil
 1 lb tomato, rough chop
 1 clove garlic, chopped
 1 teaspoon each parsley and oregano, chopped
 1 tablespoon butter
 1/4 cup parmesan, shredded
Topper
 one 12 oz bag baby spinach
 1 ear corn, grilled and kernels cut off cob
 1/2 head radicchio, finely chiffonade
‘Nduja Vinaigrette
 1 tablespoon ‘nduja or chorizo
 1 tablespoon shallot, minced
 1 clove garlic, minced
 1 tablespoon roasted red pepper, chopped
 1 teaspoon fresh thyme
 1 teaspoon honey
 3 tablespoons apple cider vinegar
 1/2 cup olive oil
 salt and pepper

Directions

The Fish
1

Skewer salmon and halibut alternately on soaked wood skewer.
Lay in shallow pan. In a small bowl combine olive oil, lemon juice, garlic, parsley, salt and pepper.
Stir to mix. Pour over skewered fish and marinade at least one hour.
Grill.

The Risotto
2

In a small saute pan over medium heat add olive oil, tomato, garlic, parsley and oregano.
Saute 3 minutes or until tomato starts to break down.
Fold tomato mixture, butter and parmesan into risotto.
Keep warm.

The Topper
3

Combine all ingredients in medium bowl and toss to combine.
Set aside.

‘Nduja Vinaigrette
4

In small saute pan over medium heat saute ‘nduja 1 minute.
Add shallot, garlic and red pepper and cook 1 minute.
Add thyme and honey.
Deglaze with apple cider vinegar.
Remove from heat and let cool 5 minutes.
In a jar combine vinegar mixture and olive oil.
Cover with lid and shake well to combine.
Toss 2 tablespoons ’Nduja Vinagrette with Corn, Spinach and Radicchio topper.

Salmon and Halibut Brochette with charred tomato risotto, roasted corn, fall crop spinach and radicchio topper, ‘nduja vinaigrette