When Life Hands You Lemons
When life hands you lemons, eff the lemonade, make salmon and risotto. Cooking for your current concubine? This recipe will have you stripping to Sexual Healing in a single second.
Lemon Salmon with Capers
Inspired by Giada (Can we be her?), this is easier than taking a fat girl out in dodgeball (i.e. me). It’s delicious on top of the lemon risotto.
- Slab of Salmon
- 2 tablespoons of butter
- 1 tablespoon of EVOO
- 1 teaspoon of salt and pepper
- 1-2 garlic cloves
- 2 teaspoons of thyme
- 1 tablespoon of capers
Place the slab o’ salmon in a casserole dish. Coat the slab in EVOO and butter, salt and pepper, garlic and thyme. Squeeze lemon juice onto the salmon. Slice 4-5 round lemon slices and place on top of the salmon to make it look pretty. Top with capers. Broil in oven for 15-20 minutes depending upon the size of your slab.
Special thanks to Smitten Kitchen for providing this risotto wonder. Please congratulate her … She whipped up a baby in her latest post. They don’t call it a bun in the oven for nothin’.
Note: This risotto goes really well with shrimp and fish.
- 6 cups low-salt chicken broth
- 2 tablespoons butter
- 1 1/2 tablespoons olive oil
- 1 cup of chopped onions
- 2 cups arborio rice
- 1/4 cup dry white wine
- ½ cup Parmesan cheese
- 2 tablespoons parsley
- 2 tablespoons fresh lemon juice
- 4 teaspoons grated lemon peel
Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add onions and saute until tender, about 6 minutes. Add rice; stir 1 minute. Be careful, burnt risotto is no bueno. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups broth; simmer until absorbed, stirring frequently. You’re technically supposed to heat the broth but my nails can’t handle the risk of washing another pot.
Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 20-30 minutes. You really have to watch and coddle the risotto like a baby. A goochie goochie goo … a yabba dabba doo.
Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl, place salmon on top and serve.
Rock out to Marvin Gaye’s greatest hits.