07/06/2020
Trying to spice up your go-to summer recipes? Our Executive Chef at Rain 903 Restaurant & Lounge, located in the Sheraton Baltimore North Hotel, Mirko Loeffler, developed this simple dish that is sure to satisfy summer cravings.
Wild Salmon Fillet with Vermont Maple Syrup over Spinach Risotto
7 oz Boneless Salmon Fillet
1 tbsp Olive Oil
1 oz Pure Maple Syrup
2 tbsp Shredded Parmesan
4 oz Pre-Cooked Spinach Risotto
Grilled White Asparagus
Lemon Pepper
Salt
Shaved Fennel
Preheat oven to 475 degrees. Score the salmon, pat dry and then season dry salmon with lemon pepper and a pinch of salt. In a nonstick pan, bring olive oil to high heat, place the salmon skin-side down in the pan for two minutes, then turn. Drizzle with maple syrup and place in the oven for three to five minutes, or until salmon is slightly firm. Remove and allow to dry for one minute.
In a nonstick pan, bring risotto to a simmer. Add parmesan to risotto right before plating. Serve salmon over risotto and grilled white asparagus, drizzle with maple syrup and top with fennel slaw.
