Seared Salmon with Lemon Garlic Cream Sauce/ Mushroom Risotto

Salmon and Sauce Ingredients:

3 large fresh salmon filets

2 tbs seafood seasoning (I use Fin and Feather seasoning by Traeger)

3 tbs butter

3 tbs olive oil

Juice from one lemon

1 tsp flour

1 tsp Lemon Zest

1/2 cup half and half

1 tbs garlic (minced)

Salt and Pepper to taste

Risotto Ingredients:

1 cup Arborio Rice

2 tbs olive oil

3 cups chicken broth (heated in microwave)

1/2 cup mushrooms (sliced)

1/3 cup grated parmesan

1/2 cup white wine

2 tbs butter

1/4 cup green onion (chopped fine)

1 tbs garlic

1 tbs fresh flat leaf parsley (chopped fine)

Salmon Directions:

Heat 1 tbs of butter and 2 tbs olive oil over medium heat. Cover all sides of the salmon filets in seafood seasoning. Place the salmon skin side down onto hot skillet. Let sear for 4 min. Flip and let sear for 4 more min. Remove and set aside. Heat the remaining butter and olive oil. Add in garlic, sauté for a couple of min, sprinkle flour over the top and stir. Reduce heat and pour in half and half, lemon juice and lemon zest. Stir until it starts to thicken. Place salmon back into skillet, spoon sauce on top and cook let cook for about 10 min. Stirring the sauce throughout, so it doesn’t stick to the bottom.

Risotto Directions:

Sauté mushrooms with 1 tbs olive oil over medium heat until soft. Remove and set aside. Melt butter, remaining olive oil and stir in green onion and garlic. Cook for about 1 min. Pour in rice. Stir until all grains are covered in the oil and butter. Whisk in the white wine and cook until it has completely evaporated, stirring the whole time. You will slowly pour in the hot chicken broth, 1 cup at a time. After each cup, stir until completely absorbed. Repeat until all cups of broth have been poured in and absorbed by the rice. Stir in the Parmesan cheese, parsley and sautéed mushrooms. Make sure Parmesan has completely melted and serve!