Seared Salmon with Beet Risotto, Sauteed Spinach, Wild Mushrooms and a Beet and Carrot Micro-Green Salad with Carrot Sauce
Show: Food Network ChallengeEpisode: Challenge: Teen Chef
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- Recipe categories: Grains, Rice, Meat, Fish, Salmon, Vegetables, Carrot,
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Total Reviews: 5
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By diana gurl
santa ana, 43
on November 15, 2010
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i think this was a vrey delight meal and the carrot sauce made it worth wide because of it honey taste and reduced salmon on the spinch and my guest almost started to cry because of the delightful smell.
*_SMILEY BANDY_*
By m-kelly_5842867
Newtown, PA
on November 07, 2010
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I made this for a dinner party last night, and while the presentation was beautiful and impressive, this was not nearly as flavorful as I expected. I did not like the uncooked mushrooms at all. Suggested changes: Risotto - sautee garlic/shallots prior to adding risotto, and use 1/4 cup white wine. After it is aborbed, add the beet/broth. Salad - the dressing was unimpressive. Any standard balsamic dressing would be an improvement. Spinach - saute garlic in oil with the mushrooms and then add spinach.
By megan_13043443
Lafayette, 44
on August 01, 2010
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Made this for dinner tonight with fresh beets, home-grown lettuce, and very fresh salmon. Pretty good--I'd probably do again even though it is lots of work--but there was something missing. I actually think it would be even better with the carrot/honey sauce playing a bigger part than just as decoration on the plate. That added a nice sweetness to the meal.
By kurt.brandstrom...
Saint Paul, MN
on September 24, 2008
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My wife and I made this dinner for a Pinot Noir dinner recently, and our guests were blown away. While it is very time consuming, the results were worth it.
By kahlua432_8282921
scottsdale, AZ
on September 11, 2007
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This recipe takes a while, but it is worth every minute you spend in preparation. My guests were wowed. The salmon was moist and delicious.