Tuesday, 6 November 2012

Sweet and Spicy

Sweet and spicy flavours always seem to pair together really well and though I like to think I have a good memory, I am usually surprised at the success of dishes that are both sweet and spicy. 

Today's post is all about a great rub for salmon that you can whip up in a flash. I think the salmon pairs really well with a risotto, but you could serve it with whatever you like. 

I also think that serving a piece of salmon on top of a pile of risotto looks very restaurant worthy. Luke disagrees because he doesn't like to have to move his fish off his side dish to cut it. 

What do you prefer? Piled high in the sky presentation or side by side presentation? 

Sweet and Spicy Salmon - serves 6

2 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon cumin
1 tablespoon olive oil
6 fillets of salmon
Salt and pepper to taste 

1. Preheat oven to 400 degrees.

2. Combine the sugar, chili powder, cumin, salt, and pepper in a small bowl.

3. Brush each fillet of salmon with a little oil and then rub the spices on top.

4. Bake for 10-12 minutes and enjoy!

Asparagus and Tomato Risotto - serves 6

1 medium onion, finely diced
3 cloves of garlic, minced
1 tablespoon olive oil
1 1/2 cups arborio rice
2 1/2 cups of turkey stock, warmed
1/2 cup dry white wine
1 pint of grape tomatoes, halved
1 1/2 cups asparagus, chopped into 1 inch pieces
1/4 cup Parmesan cheese, grated
Salt and pepper to taste

1. Cook onions and garlic with olive oil in a medium to large pot until the onions begin to sweat, about 5 minutes.

2. Add rice and let it toast in the pot for about a minute before you begin the wine and then warmed stock, about a half cup to a cup at a time. 

3. Stir rice regularly and add more stock until the rice is almost cooked through. 

4. Add in veggies and cook until they reach your desired temperature. 

5. Stir in cheese and season with salt and pepper. Enjoy!

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