By Executive Chef Subrata Debnath
Preparation
For the seared salmon
1. Preheat a large skillet over a medium flame for 3 minutes.3 tbsp
2. Coat salmon with olive oil, place in skillet with the skin side down and cook for 3 minutes
3. Sprinkle capers, salt and pepper
For the wilted greens
1. Blanch the spinach and asparagus in warm water. Refresh
2. Sauté the chopped garlic in butter over a medium flame. Add the blanched greens
For the porcini mascarpone risotto
1. Heat 2 tablespoons butter in a large skillet over medium heat. Add the shallots and cook, stirring with a wooden spoon, until soft.Add the rice and cook while stirring
2. Add the wine and cook, stirring, until evaporated
3. Add about ½ cup of broth and porcini and stir constantly until absorbed
4. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy
5. Remove from heat
6. Combine the parsley, chives and thyme in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the mascarpone and the remaining 2 tablespoons butter; stir vigorously until creamy, about 1 minute
For the lemon butter sauce
1. Melt butter in a skillet
2. Clarify the melted butter and scum the impurities
3. Add lemon juice and seasoning
To serve
1. Put the seared salmon in a wood-fired oven for three minutes. Remove
2. Place the wilted spinach on the plate and place the wood fired salmon on top of it
3. Top it with the asparagus
4. Serve with a large quenelle of the risotto, a grilled lemon and the lemon butter sauce
Ingredients
For the seared salmon
For the wilted greens
For the porcini mascarpone risotto
For the lemon butter sauce