Sweet And Spicy Salmon With Risotto Premivera

• 2-6oz portions salmon skin off
• 2 tb montreal steak seasoning
• 3 tb blackening seasoning
• 4 tb light brown sugar
• 1/3 cup vegetable oil
• 1 cup arborio rice
• 5 cups chicken stock well seasoned
• 1 tb chopped garlic
• 1 tb chopped shallots
• 1/3 cup white wine
• 1/2 cup heavy cream
• 1/3 cup parmesean cheese
• 2/3 cup sauteed vegetables
• 1/3 cup frozen peas
• Salt and pepper to taste

1. Salmon:
2. Place oil,sugar,montreal and blackening seasoning in a ziplock bag, add the fish and allow to marinate for 2-3 hours in the refridgerator.
3. In a sauce pan add 3 tb spoons of butter shallots, garlic and rice and saute for 1 minute, add white wine and reduce. allow the chicken stock to warm and a cup at a time to the rice until it becomes thick, keep adding until rice is al dente. Add heavy cream and parmesean cheese add peas and mixed vegetables
4. on a heated grill place salmon and cook until medium rare and the outside is slightly caramelized

salmon skin, blackening seasoning, light brown sugar, vegetable oil, arborio rice, chicken, garlic, shallots, white wine, heavy cream, parmesean cheese, sauteed vegetables, frozen peas, salt

Taken from www.epicurious.com/recipes/member/views/sweet-and-spicy-salmon-with-risotto-premivera-50088599 (may not work)