Root Down Recipe
Salmon With Butternut Risotto & Side Salad
For salmon & risotto:
salmon
salt, pepper, garlic, paprika & dill to taste
2-3 tablespoons extra virgin olive oil
alexia butternut risotto (frozen vegetable section Ingles)
For side salad:
spring mix salad
onions
tomato
cucumber
mushrooms
red peppers
walnuts
For dressing:
1 cup extra virgin olive oil
1/2 cup balsamic vinegar
2 tablespoons ground mustard
salt, pepper, garlic to taste
1 teaspoon lemon juice
Pre-heat oven to 350°. In a cast iron skillet heat olive oil to medium-high heat. Place seasoned salmon flesh side down and brown. Once a good sear is on salmon turn over. Place in oven for approximately 20 minutes or until desired donees.
Combine salad ingredients in large bowl. In a small bowl combine dressing ingredients and whisk until blended. Pour dressing over salad and toss.
For butternut risotto, follow directions on bag!
Enjoy!
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