Chilean Salmon with Golden Beet Risotto

45 Minutes | Serves 4 | Ingredients | Equipment | Preparation

Chilean Salmon with Golden Beet Risotto


Salmon Mi-Cuit

2          Lbs.      Salmon Loin, whole, skinless, boneless, trimmed, and brined.

.25       cup       Extra virgin olive oil

For the salmon brine

6         cups     Water

5          oz.        Salt

3          oz.        Sugar

1          oz.        Dill, fresh minced

Combine ingredients and bring to a simmer. Cool to 40 degrees F.

Golden Beet Risotto

2          Tbsp     Olive Oil

1           ea.        Shallot finely diced.

2          Oz.        Olive Oil

1.5        cups     Carnaroli Rice

1/2       cup       White Wine

3           cups     Chicken Stock

1           cup       English Peas, fresh blanched.

2           ea.        Medium Golden Beets cooked and diced.

1/2       cups     Parmigiano, grated – to finish (optional)

salt and pepper to taste


1 qt. Sauce Pot, Plastic Wrap, Immersion Circulator, Plating Tongs, Small Mixing Bowls, Sauté Pan, Wooden Spoons, Butchers Twine

Method of Preparation

For the Salmon

  1. Brine salmon for 1 hour; remove from brine and pat dry.
  2. Place in a zipper bag with olive oil. Squeeze out air, seal, cook in Sous Vide Immersion Circulator at 106*f for 45 minutes.
  3. Remove from water bath and submerge in ice water for 1 hour to allow texture to set.
  4. Remove salmon from bag and, slice into equal portion and serve.

 To prepare Carnaroli risotto

  1. In a high sided sauté pan, on medium heat, sauté shallots in olive oil for about 5 minutes.
  2. Turn heat to medium high and add the rice. Sauté for 4 – 5 minutes
  3. Add wine and simmer for 2-3 minutes.
  4. Add 1 cup of chicken broth and stir. Allow to simmer.
  5. Stir periodically for 3-5 minutes. Continue adding broth in stages until you have reached desired doneness (usually 10-12 minutes).
  6. Add English peas and diced cooked beets, stir to combine.
  7. Add grated parmesan and stir.
  8. Turn off heat and cover for 3 minutes; serve.

 To Prepare the Dish:

  1. Using a sharp knife, gently slice the salmon loin into four portions.
  2. Place equal portions of the risotto onto each plate and display Mi-Cuit salmon aside.
  3. Optional garnish: sauteed baby golden beet, and red pearl onions, pea green oil, and pea tendrils.


*Mi cuit roughly translates as partially cooked or half-cooked – this attractive fish dish relies on delicately curing the salmon to achieve maximum flavor. Carnaroli is used for making risotto, differing from the more common arborio rice due to its higher starch content and firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto. Enjoy!

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