Pan-Seared Salmon with Brown-Butter Sage Cauliflower Risotto & Balsamic Burst Tomatoes

Serves 3

Ingredients

• 3 (5 oz each) wild-caught salmon fillets
• 5 cups (fresh or frozen) cauliflower rice
• 1 large shallot
• 3 garlic cloves
• 4 tbsp unsalted butter
• 12 fresh sage leaves
• 1/3 cup (grated) parmesan cheese
• 2 cups cherry tomatoes
• 3 tbsp balsamic vinegar
• 2 tbsp extra-virgin olive oil
• 1 tsp lemon zest
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Pat salmon dry; season with salt and black pepper.
2. 2Heat olive oil in a large skillet over medium-high. Sear salmon skin-side down 4 minutes, flip, cook 3 more minutes until just cooked through. Rest on plate.
3. 3In same skillet, melt butter over medium heat. Add sage leaves; cook until crisp and butter turns nutty brown (about 3 minutes). Remove sage to paper towel.
4. 4Add finely chopped shallot and 3 minced garlic cloves to brown butter; sauté 2 minutes. Stir in cauliflower rice, salt, pepper, and red pepper flakes. Cook 6–7 minutes until tender but not mushy.
5. 5Off heat, fold in grated parmesan and lemon zest for creamy texture.
6. 6In a small pan, blister cherry tomatoes in olive oil for 4 minutes. Add balsamic; reduce 1 minute until syrupy.
7. 7Spoon risotto onto plates, top with salmon fillet, sage leaves, and balsamic tomatoes. Serve immediately for maximum restaurant energy.