Compliments of Chef Christopher Viner
Lombardi’s Italian Restaurant
Everett, WA
Wohoo! Fresh wild caught salmon is in our local stores. Check out Fish House Vera Cruise’s take out fish bar in Temecula or Albertson’s Seafood department in Murrieta for great deals on luscious salmon. In honor of this noble fish, today I share a great Italian dish with you featuring salmon. I obtained a fabulous recipe for Salmon Piccata with Risotto Cakes from Lombardi’s Italian Restaurant– one of the best restaurants in the City of Everett, WA (the largest city in Snohomish County, about 35 miles north of Seattle). Chef Christopher Viner pays homage to the seven honored ingredients of Italian food: olive oil, garlic, pasta, tomatoes, olives, basil, and love. But, he does it with a modern twist. Chef Viner recommends Banfi San Angelo Pinot Grigio to accompany his dish.
What you will need for an individual serving
7 Oz Salmon
1 Risotto Cake – Mascarpone
1 Oz Buerre Picatta
Grill the salmon to your liking. Place salmon on plate. Pour 1 oz of Buerre Picatta sauce over salmon. Place Risotto Cakes on plate with salmon. Chef suggests you serve with serve with Italian country bread, roasted garlic with olive oil and fresh seasonal vegetables.
Ingrediets and Recipes
Risotto Base- Everett
Portions: 2
2 teaspoons Olive Oil
2 ounces chopped Yellow Onions
4.4 ounces Risotto
0.15 gal Water
¼ oz Vegetable Base
Place oil in a pan over a medium-high heat. Add the onion, stir and sauté until approximately half cooked (It will begin to appear translucent). Add the rice and stirring constantly allow the tice to “pear;” (the outer portion will begin to look somewhat translucent but there will be a slight core in the center of the kernel: this releases the starches in the rice and allows the rice to become creamy).
Add 2 quarts of hot stock, stirring constantly. Be careful! The stock may splatter a bit up the side of the pan (this why the stock must be HOT), It will dry out quickly, so watch carefully.
Begin to add the remaining hot stock two cups at a time, stirring constantly. Do not add more stock until the previous two cups have been completely absorbed. Once the risotto is very al dente, remove from the heat, place in a 4” commercial style pan, spreading it out to cool. Once cooled, mix well with an egg and some panko.
Risotto Cakes- Mascarpone Recipe
Portions: 4
1 ½ lbs. Risotto Base- Everett (Recipe above!)
1/8 Cup Parmesan
1/8 Cup Mascarpone
1 egg
1/8 Cup all Purpose Flour
Mix all ingredients and potion into 2 oz balls. Toss in flour and deep fry.
Buerre Blanc Piccata
Portions: 10.67
2 fl ounces White Wine Vinegar
3 fl ounces Chablis
1 ounce Capers
5 fl ounces Heavy Cream
2 lbs. Butter
2 fl ounces Lemon Juice
Add capers, wine, lemon juice and vinegar to a pan and reduce by 90%
Add the cream and reduce by 80%
Keep the pan on med-high heat add the butter and stir with a whisk
Season to taste
Use a hand mixer to thicken sauce and then add some whole capers
Put into a drip cup in preparation to pour 1 oz over each salmon piece
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