Seared salmon with mushroom risotto recipe

MINNETONKA, Minn. -- Head chef Zoraida Marquez from General Store Café & Bistro joins KARE in the kitchen Saturday morning to share a tasty recipe.

Zoraida has been cooking since she was a young girl in Venezuela. She came to Minnesota 10 years ago and graduated with a culinary degree from the Arts Institute International Minnesota.

Seared salmon with mushroom risotto:


  • 4 6oz salmon fillets


  • 1 Medium Yellow Onion
  • 2 C. Chicken Stock
  • 2 C. White Cooking Wine
  • 2 C. Arugula
  • 1 C. Arborio Rice
  • 1 C. Butter
  • 1 C. Parmesan Cheese
  • ¼ C. Mushrooms


  • 1 Pint Cherry Tomatoes
  • 1 C. Red Wine Vinegar
  • 1 C. Olive Oil
  • 3 TBSP Olive Oil
  • 2 TBSP Mixed Herbs (Parsley, Rosemary, Thyme)
  • 1 TBSP Minced Garlic
  • 1 TBSP Minced Shallots

Risotto Preparation:

Melt butter in a deep skillet. Add onions and cook until onions are transparent. Add Arborio rice and coat the rice with the melted butter. Stir constantly for 2 minutes, until the some of the rice looks toasted. Add wine and stir in. Let wine cook down (about 1 minute). Add Chicken stock gradually, while stirring constantly for 10 minutes. Add parmesan cheese and mushrooms. Stir for 5 minutes. Fold in Arugula. Set aside.

Vinaigrette preparation:

Heat oil in a deep skillet. Add garlic and shallots and sauté for 1-2 minutes. Add whole cherry tomatoes and sauté for 3 minutes. Add red wine vinegar and herbs. Cook for 2 minutes. With a spoon, smash a few of the cherry tomatoes. Let it cool down. Add 1 cup of oil and set aside.

Salmon Preparation:

Sear one side of salmon fillets for 2 minutes. Flip salmon fillets finish them off by baking at 350 Degrees for 4 minutes. Plate salmon on top of risotto and top with vinaigrette.


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