CAST IRON BLACKENED SALMON TOPPED WITH A CUCUMBER DILL MIDORI SOUR CREAM OVER A LOW COUNTRY RISOTTO

SOUR CREAM:
-3 OUNCES SOUR CREAM (LIGHT)
-1 CUCUMBER
-1 BUNCH DILL
-1 OUNCE MIDORI LIQUOR

SALMON:
-2 OUNCE BLACKENING SPICE
-SIDE OF SALMON, SKIN REMOVED, CUT INTO 8 OUNCE FILETS -CAST IRON PAN SEASONED, AND HEATED WITH OIL

RISOTTO:
-1 BOX ABBORIO RICE
-1 CAN CHICKEN STOCK
-8 OUNCE CAN TOMATO DICED
-8 OUNCE CAN CUT OKRA
-8 OUNCE CAN BLACK BEAN
-1 OUNCE GUMBO FILE
-2 OUNCE CHEDDAR CHEESE (SHRED)
-1 OUNCE OLD BAY
- KOSHER SALT AND COURSE GROUND BLACK PEPPER

METHOD OF PREPARATION

SOUR CREAM:
Skin and seed cucumber.  Dice 1/2”.  Chop dill.  Mix all ingredients in a bowl and set in cooler

RISOTTO:
Heat 1 cup of water to a boil in a large pot.  Add rice, lower heat to med high and stir frequently. Continually  ladle chicken stock as water evaporates. Allow to cook for 10-15min.  When rice is finished add beans, okra, and tomato.  Cook at a low heat until risotto is hot.  Turn off from heat, add gumbo file, old bay and cheddar cheese.  Mix well and adjust seasonings with salt and black pepper.  Allow to cool slightly before serving.

SALMON:
Heat cast iron.  Add oil and heat.  Rub salmon with blackening spice (on both sides).  Carefully place salmon in pan.  Allow 3 minutes on each side.  Do not overcook, salmon should be served at a medium temperature.

TO PLATE:
Use a mold to pack risotto.  Place in center of plate.  Place salmon on top of risotto.  Spoon out sour cream and dab on the fish.  Garnish with fresh dill, old bay spice,  and lemon slices.

Prepared for Your Day by Chef Matt Paul of The Noisy Oyster
in Charleston, SC