Walnut crusted salmon and risotto cakes
- 1 1/2 cup of walnuts
- 4 oz of parsley
- 3/4 cup of bread crumbs
- This will make enough for 6 pieces of 5oz cuts of salmon
Cover salmon with crust and bake at 450 degrees for 6 minutes.
Cover with honey drizzle right after removing from oven.
- 1 box of risotto. Follow cooking instructions on box. Spread out on sheet tray and cool completely.
- 2 carrots
- 1/2 cup parsley
- 4 shallots
- 6oz mascarpone cheese
- 2 cups bread crumbs
In a large mixing bowl, mix all ingredients together and let sit for 10 minutes. With a 2oz scoop, ball up mixture and pat down to patty size.
To cook, warm a pan with non stick spray and cook to brown and crusty on each side of cake. (About 4 minutes on each side). Remove from pan when done and serve and enjoy!
Chef Chad Idema is the Executive Chef at Grill One Eleven in Rockford. You can visit their website by clicking here.
(© 2016 WZZM)