Bernard Tamburello's salmon and risotto

Chef Benard Tamburello's Wild Salmon over Sundried Tomatoe, Roast Garlic Risotto

8oz Wild caught Salmon
4oz Sundried tomato paste
2oz garlic paste
1 1/2 cups seafood stock
salt & pepper to taste
grape tomatoes - approximately 10 cut in half
1/2 stick unsalted butter
1/4 cup olive oil
fresh tarragon leaves

Directions: Place fish in pan. Sprinkle with salt and pepper to taste. Cook to medium temperature. Cook risotto per direction on the box. Add your garlic paste and sundried tomato paste at the end. Let butter sit until room temperature. Mix with tarragon. Add vegetable of your choice. Stack and eat.

GDA Cooking - April 5, 2010