Salmon with Spring Pea Risotto and Dandelion Green Salad Ingredients Wild salmon, skin-on PBO Risotto Pea puree Parmesan cheese Butter Shallots Garlic MINOR’S® Ready-to-Use Pineapple Jalapeno Sauce White wine Stock Dandelion greens Pineapple, diced and charred Sunflower seeds Salt and pepper, to taste Build It Season and sear the salmon skin-side down. Then, finish in the oven. Make the risotto, finish with pea puree and cheese. To make the butter sauce: sweat shallots and garlic in butter, add Pineapple Jalapeno Sauce, deglaze with wine, and emulsify with stock and a touch more butter. To make the salad: toss greens, charred pineapple, and sunflower seeds with Pineapple Jalapeno Sauce. Assemble dish by spooning risotto on plate, place salmon on top. skin-side up. Drizzle sauce on risotto, then top with salad. Serve! Share this recipe: More Like This Up and Coming East Meets West With Asian-style Barbecue Industry Trends That Wing Thing Plant Forward Veganuary: Challenge Accepted Plant Forward Make it with MINOR’S®: Vegan Alfredo
