Salmon Fillet with Sea Urchin Risotto

Ingredients

• 4 ounces Chinook salmon fillet
• 1 cup arborio rice
• 1 1/2 cups chicken stock
• 1/2 cup whipping cream
• 1 tablespoon chopped shallots
• 2 pieces sea urchin
• 1 cup garden greens
• 1/2 cup lemon verbena
• 2 tablespoons reduced balsamic vinegar
• 8 tablespoons olive oil
• 1/2 piece lemon
• 2 teaspoons butter
• Fleur de sel
• Freshly ground pepper

Instructions

1. 1
   In a sauce pan heat up 1 tablespoon olive oil and 1 teaspoon butter. Sweat the chopped shallot. Add the rice and then the chicken stock. Cook on medium heat and stir occasionally.
2. 2
   In a non-stick sauté pan heat up 1 tablespoon olive oil and 1 teaspoon butter. Sear the salmon fillet on medium high heat, turning frequently until done. You can also turn it once and finish it in the oven at 375°F.
3. 3
   When the rice is just about cooked add the cream. Season with salt and pepper. At the very end add the sea urchin and stir the rice well.
4. 4
   In a blender add 5 tablespoons olive oil to the lemon verbena and blend well. Set it aside.
5. 5
   Toss the garden greens with olive oil and lemon juice. Season with salt and pepper.
6. 6
   Place the risotto on a warm plate and arrange the garden greens and salmon fillet on top. Drizzle with balsamic vinegar and lemon verbena oil.