with charred tomato risotto, roasted corn, fall crop spinach and radicchio topper, ‘nduja vinaigrette
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.
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.
Combine all ingredients in medium bowl and toss to combine.
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.