Pan Seared Salmon with Horseradish and Asparagus Risotto and Sweet Pea Coulis from Chef Scott Jaffe of The Sea Food Barge, Southold, NY

• One Side of Salmon cut into 6 Portions

Horseradish and Asparagus Risotto

• 1/2 onion diced
• 2 ounces of butter
• 1 cup Aborio Rice
• 2 1/2 -3 cups boiling water
• 1 bunch of asparagus cut into 1-inch pieces
• 1/2 cup grated parmesan cheese
• To taste Horseradish, salt and pepper

1. Sweat the onion in the butter.
2. Add rice and mix it thoroughly with the butter.
3. Add liquid in three additions, stirring the rice frequently.
4. Before the last addition of water add asparagus.
5. Cook risotto until the rice is aldente and most of liquid is absorbed.
6. Add cheese, horseradish, salt and pepper to taste.The texture should be creamy.

Sweet Pea Coulis

• 8 ounces fresh peas (if fresh not availabe frozen peas can be used)
• 1 ounce sugar
• Water as needed
• Salt and pepper to taste

1. Put peas in blender with approximately 3 ounces of water to start.
2. Add sugar and puree in blender if too thick add more water, if too thin more peas can be added.
3. Salt and pepper to taste.

Serves 6