Time Passages …
Hours melting into days … days into months …
Months flitting by like the flurry of a flipbook …
Before you know it, another year is a memory.
I am reminded of Al Stewart’s song, Time Passages,
“…Well, I’m not the kind to live in the past;
The years run too short and the days too fast….”
Birthdays are a unique and special gift of a day that calls us to stop the frenetic pace of time passages, to honour both what has been experienced and achieved, and what adventures still await. …and it calls for a celebration.
This week, I walked through the portal of a new decade. And as I did so, I chose to make time stand still for just this one day, seizing the moments to be grateful, to be proud, and to be excited for more to come .. and to do things that capture my attention and nourish my spirit. I will be treated with phone calls, texts, and emails from family and friends; there will be special envelopes in the mail box addressed to me ….and, of course, there will be food!
Of all the things that nourish my spirit, cooking is very near to the top of the list, and so it was only natural that I would elect to cook my birthday dinner. …and I get to have all of my favourites….Tzatiki and pita bread, Greek Salad, Salmon Risotto, and Cheesecake!
But first … there is some time spent on Vancouver’s beloved seawall. …a little chilly today, but refreshing…
…along with a steaming beverage (and a treat) at our new favourite coffee bar Giovane …
Then off to the Granville Public Market to pick up some fresh vegetables for the Greek Salad…
and some fresh berries to garnish a slice of New York Cheesecake for dessert…
And then to see Malcolm at Inlet Seafoods to purchase some fresh sockeye salmon for the Salmon Risotto.
All in preparation for a special dinner with husband Art …
Along with some thoughtfully selected wines, a table set for two …
… and some flowers from ‘guess who’…
… it can be said that it was a perfect day.
Individually, both salmon and risotto are two of my favoured foods …put them together in one dish and perfection is born.
Follow the basic method and the rules for making risotto (see Risotto alla Milanese), then fold in some fresh salmon bits just as the risotto has turned the corner of being ‘ready’. A beautiful entree.
Salmon Risotto
Prep Time: 10 minutes Cooking Time: 25 minutes
Number of Servings: 4
Ingredients:
6-7 cups salmon stock*, or other fish/shellfish stock, or low-salt chicken stock
3 tablespoons (45 mL) olive oil
1 tablespoon (15 mL) unsalted butter
1 large shallot, minced
1 cup (250 mL) Arborio or Carnaroli rice
½ cup (125 mL) dry white wine
1 salmon fillet – about 350 g (12 ounces), skin and pin bones removed, and cut into ¾ inch pieces (bite-size)
2 tablespoons (30 mL) chopped green onions
2 tablespoons (30 mL) chopped fresh flat-leaf parsley
2 tablespoons (30 mL) chopped fresh dill
2 teaspoons (10 mL) chopped fresh thyme, or 1/2 teaspoon dried thyme
2 tablespoons (30 mL) fresh lemon juice
1 teaspoon (5 mL) fresh lemon zest
Kosher salt, and freshly ground black pepper
2 tablespoons (30 mL) unsalted butter
1/3 cup (85 mL) freshly grated Parmigiano-Reggiano Cheese
Springs of fresh dill for garnish
*Salmon Stock
In a large stock pot, place:
1 salmon head, well rinsed, and gills removed
1 small onion, cut into large chunks
1 carrot, cut into chunks
2 celery stalks, cut into chunks
2 bay leaves
2 or 3 sprigs of fresh thyme
2 or 3 springs of fresh parsley
1 teaspoon of whole peppercorns
1 cup of dry white wine
6-7 cups of cold water (enough to cover the salmon head)
Cover, and bring to a boil. Reduce heat so that just the slightest simmer is achieved. Cook for about an hour. Remove from heat, strain (do not press on the solids to extract extra liquid). Strain again through a fine mesh sieve and set in the refrigerator to cool. Stock can be kept in the refrigerator for 2-3 days; or frozen for later use.
Method for preparing Salmon Risotto:
- In a large pot, heat the stock almost to a boiling point; keep the stock hot throughout cooking time.
- In another heavy saucepan or pot, heat olive oil over medium heat. Add butter.
- When oil and butter are hot, saute shallot for 2-3 minutes, or just until soft and fragrant. Do not brown.
- Add rice, stirring until all rice kernels are well-coated with oil, and translucent with an obvious white ‘dot’ in the centre of each kernel. This will take 2-3 minutes.
- Splash in the wine, and let it reduce to almost nothing (stirring constantly) – 2-3 minutes. Reduce heat to low-medium.
- Now it is time to slowly add the hot stock. Add a ladle or two at a time, waiting until each addition of stock is absorbed by the rice prior to adding the next batch. Your spoon should leave a ‘path’ on the bottom of the pot. Stir constantly.
- Just before the risotto is cooked (15-18 minutes), fold in salmon pieces. Add more hot stock if necessary.
- Stir gently for 5-7 minutes to allow the salmon to cook. Check the risotto for ‘doneness’ by tasting a few kernels. It should be ‘al dente’. Remove from heat.
- To finish, add green onions, parsley, dill, thyme, lemon juice and zest. Gently stir to combine.
- Add salt & pepper to taste.
- Fold in butter, and grated cheese.
