Crispy Salmon:
1. Season with salt and pepper. Drizzle olive oil on the flesh side only
2. Heat pan over medium. Add avocado oil, then lay parchment directly in the pan
3. Add salmon skin-side down. Cook 7 minutes undisturbed
4. Flip and cook 3 more minutes. Rest before serving
TIPS:
Look for vibrant color and no fishy smell
Choose thick, center-cut fillets
Pat completely dry
Let sit out 10–15 minutes before cooking, sear skin-side down first and pull at 130°F and rest
Pink Risotto:
5. Blend beet with a splash of stock until smooth
6. Warm stock separately
7. Cook shallot in olive oil and 1 tbsp butter. Add garlic. Stir in rice and toast 1 minute. Add wine and reduce by half
8. Add warm stock one ladle at a time, stirring until absorbed (about 20 minutes total). Stir in beet purée halfway through
9. Finish with remaining butter, parmesan, and pepper. Cover for a few minutes until creamy
Assemble:
10. Plate risotto first, salmon on top or next to it,
11. Top with extra parm and dill and add a side of steamed broccolini
