Memoir Munchies reaches 200 Posts!
I missed the 2-year anniversary of the blog in the midst of school craziness, so 200 posts deserves a little somethin' somethin.'
Why not a colorful collage and some salmon risotto???
- Texas is often way too hot to grow basil, so I usually buy it. However, I never use it all up before the little leaves wilt and go bad. So why not buy a frozen alternative? They're just tiny frozen "icecubes" of chopped basil leaves.
1 TB olive oil
1 TB butter
1 cup arborio rice
4 garlic cloves, chopped
2 shallots, chopped
2 cups low sodium chicken broth
8 ounces salmon filet
1 cup broccoli (fresh or thawed)
1/4 cup chopped almonds (optional)
1 TB fresh basil or 1 t. frozen basil
3/4 t. sea salt
1/4 t. pepper
1/2 t. each: rosemary + basil
3 TB capers
1 CHOP: Chop the garlic and shallots and set aside. Then, chop the broccoli (small bite-sized). In a large skillet or wok, heat on medium to medium high. Add olive oil and butter and let melt. Rotate skillet once so bottom is coated with oil/butter. Add the arborio rice, garlic and shallots and saute for 2-3 minutes, until rice is toasted and slightly brown (slightly!). Stir the mixture with a wooden spoon during the sauteing.
2 LIQUIFY: Add the chicken broth and stir. Add in the rosemary and continue to stir until rice has cooked and thickened to 'al dente' (cooked but still firm/chewy to the bite). This will take about 20-25 minutes.
STEP THREE: In the meantime, heat at medium a second skillet or a grill pan, spraying with nonstick oil (or 1 t. olive oil). Coat the bottom of the pan. Sprinkle a pinch (1/8 t.) of sea salt and a dash of pepper on each side of the salmon, and lay it onto the skillet/grill pan. Sprinkle the broccoli around the fish to "grill" it, too. Cook the fish at least 5 minutes on each side, being careful not to serve raw or overcook (fish will dry out). Remove the salmon from the heat.
STEP FOUR: Toss the cooked broccoli and almonds into the risotto and stir. Add the fresh/frozen basil, dried rosemary and dried basil, and stir. Once the fish is cool enough to handle, flake into bite-sized pieces with a knife. Add the salmon to the risotto and gently stir. Add the capers and stir. Lastly, add 1/4--1/2 teaspoon salt and a few dashes of pepper, to taste. Serve!
Thanks so much for reading, cooking, inspiring, and eating with me on this fun journey! I started this blog as a stress reliever--cooking in between classes, work and writing many, many papers. Now I'm finished with school and have found this blog to be so much more than just a "sanity keeper." I've learned so much, have connected with dear people over breaking bread, and have found a passion for healthy living and eating. Thanks to Matt (hubby), Sam (dog), family, friends, and coworkers for tastetesting each recipe and giving your honest (albeit very kind!) opinions. Sam...just got crumbs that fell to the floor and can't speak, so he's just there for support (and free smells).
There are some exciting changes happening to Memoir Munchies...a little summer makeover, for starters. Stay tuned, and here's to 200 (or 2,000?) more posts!