Crispy Salmon with Risotto and Slow-Roasted Tomatoes

Slow-roasting the tomatoes helps them develop a sweet, earthy flavor. For a rich and satisfying meal, just add a green salad.

Yield: 6 servings

Ingredients

• Roasted Tomatoes:
• Cooking spray
• 9  plum tomatoes, halved
• 1  tablespoon  olive oil
• 1/2  teaspoon  sea salt
• 1/2  teaspoon  chopped fresh thyme
• 1/2  teaspoon  freshly ground black pepper
• 4  garlic cloves, minced
• 
  Risotto:
• 4 1/2  cups  fat free, less-sodium chicken broth
• 1  tablespoon  olive oil
• 2 1/4  cups  (1/2-inch-thick) sliced leek
• 1 1/2  cups  uncooked Arborio rice
• 1/3  cup  dry white wine
• 6  cups  torn arugula or spinach
• 1/2  cup  half-and-half
• 1/4  cup  (1 ounce) grated fresh Parmesan cheese
• 1/4  teaspoon  sea salt
• 1/4  teaspoon  freshly ground black pepper
• 
  Salmon:
• 2  teaspoons  olive oil
• 6  (5-ounce) salmon fillets, skinned
• 1/2  teaspoon  sea salt
• 1/2  teaspoon  chopped fresh thyme
• 1/4  teaspoon  freshly ground black pepper
• 
  Garnish:
• Thyme sprigs (optional)

Preparation

Preheat oven to 350°.

To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, and garlic. Bake at 350° for 1 1/2 hours or until very soft and slightly shriveled, turning occasionally.

To prepare risotto, bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek; sauté 3 minutes or until tender. Add rice; cook 1 1/2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed. Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.

Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in arugula, half-and-half, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Place fillets, skin sides up, in pan; cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork.

Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in center of each of 6 plates. Mound 2/3 cup risotto in center of each plate (leaving about a 1 1/2-inch edge of tomatoes uncovered). Arrange fillets on risotto. Garnish with thyme sprigs, if desired.

Nutritional Information

Calories:

569 (30% from fat)

Fat:

18.8g (sat 5.2g,mono 9.4g,poly 2.9g)

Protein:

36.9g

Carbohydrate:

58.1g

Fiber:

3.1g

Cholesterol:

81mg

Iron:

2.4mg

Sodium:

992mg

Calcium:

186mg