We get it. Coming up with meal prep recipes can be tough. To make things easier we tapped food enthusiasts turned classically trained chef and DRK Beauty community supporter, Brian Davis, for a sumptuous recipe filled with helpful techniques for achieving this dish at home. Bon Appetit!
Crispy Skin Salmon with White Wine Pan Sauce – 2 servings
For the salmon:
- 2 (4 ounces) salmon fillets, skin on
- Kosher salt
- 2 tablespoons canola oil
For the white wine sauce:
- 1 tablespoon finely minced shallot
- 1 tablespoon freshly minced garlic
- ¼ cup chicken or vegetable broth
- ¼ cup dry white wine (Sauvignon blanc, prosecco, etc)
- ½ stick (4 tablespoons) cold unsalted butter, cut into ½ inch pieces
- 2 tablespoons minced herbs
- Kosher salt
- To prepare the salmon: Use a paper towel to blot dry the salmon on both sides and season the salmon with salt and pepper. Heat a sauté pan over medium-high heat and add canola oil. Place the salmon skin-side down into the pan and use a spatula to gently press down for 30 seconds. (This will keep the salmon skin from curling up under itself. After about 30 seconds, the skin should hold in place by itself). Sauté the salmon for approximately 5 minutes on the skin side. The skin will release from the pan when all the fat has rendered out and it is nice and crispy. (Chef’s note: If the fish does not easily slide when pushed, it’s not yet ready to flip. Don’t force it, you’ll just tear the skin. If you’re worried about it burning, turn down your heat to low-medium and keep an eye on it.) Flip salmon over and continue to sauté for another 1-2 minutes. Remove from pan and cover with foil while you prepare the white wine pan sauce and wilted greens.
- To prepare the White Wine pan Sauce: Heat the same pan used for the salmon over medium heat. Place the shallots in the pan and gently sauté for 45 seconds to 1 minute, until they soften and become fragrant. For this step use a wooden spoon to stir, being sure to scrape any brown bits that stuck to the pan while cooking the salmon. Add in garlic and sauté for another 30 seconds. Add in the chicken broth and white wine and stir to combine. Bring up to a simmer until liquid is reduced by half. Turn off the heat and add the butter pieces one at a time, whisking until the sauce is emulsified, all the butter has been added, and the sauce thickens slightly. Stir in the fresh herbs and adjust the seasoning with salt and pepper to taste.
Wilted Greens – 2 servings
- 1 pound washed & dried spinach
- 1-ounce extra version olive oil
- Coarse kosher salt
- Heat a large sauté pan over medium-high heat and add olive oil to the pan. Add spinach to hot oil and season with salt and pepper. Cook until spinach wilts. Remove to a strainer or colander to drain before serving.
Risotto is one of those dishes that tests the culinary competence of lots of people. But it’s also a dish that is really fun to make. It requires a lot of patience and what I like to refer to as finesse in the kitchen. I remember when I wanted to make a nice meal for my mother-in-law before Nubia and I got married, I went right into my “Risotto-trick bag”, which led her to later proclaim during a phone call that she could smell whatever I was cooking “right thru the phone”!
There are a few specific tools you’ll need to make sure you’re set up for success. For starters, you actually need two pots for this – one to keep your hot chicken broth, and one to cook your risotto in. You also need a ladle and a wooden spoon. And bring your patience! The key to making a perfect risotto is to constantly monitor it as you’re cooking. It may seem like a lot of work, but at the end, it will all be worth it, not to mention delicious!
Risotto with Parmesan and Garlic
- 6 to 8 cups low-sodium vegetable or chicken broth
- 1 tablespoon olive oil
- ½ cup yellow onion, minced
- 1 garlic clove, minced
- 1 ½ cups Arborio rice
- 2 tablespoons unsalted butter
- 1 cup grated parmesan cheese
- Salt and pepper to taste
- 2 tablespoons chopped flat-leaf parsley
- Pour broth into a medium saucepan set over medium heat and bring to a simmer; reduce heat to low and cover to keep warm.
- To prepare the risotto: To a large saucepan or straight sided skillet over medium heat, add oil. When oil is shimmering, add onion, garlic, and rice stirring constantly until rice is evenly coated with oil and translucent around the edges and shallots are soft, 3 to 4 minutes (This is a technique called toasting the rice. By stirring the rice in a mostly dry pan without any liquid, the rice begins to release its starch, which will eventually lead to a rich creamy sauce, without the addition of any type of cream).
- Using a ladle, add about 1 cup of hot broth to the rice, stirring continuously with a wooden spoon. Reduce the heat if necessary, the pot of rice should just simmer. Add additional broth, 1 cup at a time, stirring constantly and adding a pinch of salt with every addition of broth. Add more broth after the previous addition has been absorbed by the rice. The risotto is done after about 20 minutes, when it is creamy and tender. You’ll have to taste it constantly to ensure you don’t over salt. Remove from heat and stir in butter, Parmesan, and parsley.
- Next, taste and adjust seasoning with salt and pepper to taste.
To serve: Perfect risotto should flow gently when ladled into a serving dish. If prepared in advance, it will thicken as it sits. Just before serving, thin the risotto with a little hot broth or water to a creamy consistency. Ladle risotto into 4 warmed shallow serving bowls. Garnish each with Parmesan and serve immediately.