Salmon with a Poached egg and Mushroom Parm Risotto

Salmon with a Poached egg and Mushroom Parm Risotto

This one was fun to make. It’s a piece of grilled salmon with a poached egg on top, Over a bed of mushroom and parm risotto and some grilled green onions. Sorry for the pictures, I’m still using my iPhone until I can afford an SLR.

For the salmon we just buttered it on both sides and seasoned with salt/pepper, grilled it on both sides until cooked through.

The poached egg was done in a saucepan of ALMOST boiling water and about 1/2 cup vinegar, you want it right at the point before boiling. I like to create a little whirlpool before adding the egg because it helps wrap the white around the yolk. Don’t panic if it comes apart a bit, it’ll still work out. After about 3-4 minutes carefully take the egg out with a slotted spoon. Set aside to cool a little.

Risotto has a reputation for being fussy and time-consuming. It’s true that once you start cooking, it does require a fair amount of attention, but it doesn’t take more than a 20 minutes to make. Make sure you have all of the ingredients chopped and ready to go before beginning.


2-3 cloves garlic, minced
2 cups risotto
1/2 cup white wine
6-8 cups chicken stock
1-2 tablespoons butter
Handfull of mushrooms, chopped
1 cup cheese (Parmesan is classic, but you can use any kind)

Sauté mushrooms and garlic in a healthy amount of butter or olive oil over medium-high heat until the garlic is browning and fragrant. Pour the risotto into the mixture and stir until every grain is coated with fat. Continue stirring the rice until the edges have turned translucent but the center is still opaque. Deglazing the pan with a splash of white wine, it will add another layer of flavor and help lift up any bits that have caramelized to the pan. Simmer until the wine has completely reduced and the pan is nearly dry. Add the warm broth one ladle at a time. Wait to add another ladle until the liquid has been almost completely absorbed. Don’t rush this step. Ideally, you want to use just enough broth to cook the rice and no more. The risotto is ready when the risotto is al dente and thick. If you run your spatula through the risotto, the risotto flow slowly to fill in the space. As a final step, add one more ladle of broth along with one or two tablespoons of butter and a cup of cheese to enrich the risotto and make it extra-creamy.

The sauce on top of the egg and around the plate is a combination of sriracha and mayo with a dash of cayenne.


Be sure and break the egg over the salmon so it soaks into the fish and risotto




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