Dijon-Honey Salmon with Mushroom Parsnip Risotto

Dijon-Honey Salmon with Mushroom Parsnip Risotto
1 1/2 T Dijon mustard
2 tsp honey
2 medium parsnips
1 1/2 T ghee or olive oil
8 oz portobello or cremini mushroom
salt and pepper to taste
2 T minced shallots
3 sprigs fresh thyme
1 1/2 T freshly chopped parsley
for garnish
2 cloves minced garlic
2 salmon fillets
(6 oz. each)
broth (vegetable
fish or chicken), 3/4 c
white wine (optional)
1/4 c
Parmesan cheese
1/2 c, grated
Flavorful salmon with a healthy, grain-free alternative to a classic risotto dish. Substituting the root vegetable (for example using turnips) can subtly alter the flavor of the resulting rice while maintaining a risotto-like texture. The ghee in this recipe can be replaced with oil and the cheese avoided to make a dairy-free as well as grain-free meal. The diversity of ingredients that can replace those cited here permits an end product that can be desirable for many alternative diets: gluten free, grain-free, dairy-free, and if made with a vegetarian broth and accompanied by other vegetables, vegetarian as well.
Preheat oven to 425 degrees F and line baking sheet with parchment paper. While oven heats, peel and spiralize parsnips into "noodles." Place the parsnip noodles (in batches) into a food processor and pulse until rice-like. Do not overprocess (make bits too small) or resulting "rice" may clump and become too soft. Set aside rice in a bowl.
Place salmon fillets down on parchment paper. In small bowl mix Dijon mustard and honey, then brush onto top side of salmon fillets. Bake salmon in preheated oven for 10-15 minutes depending upon desired preference (10 min for med-rare, 12 min for medium and 15 min for well-done).
While salmon is cooking, place a large skillet over medium heat and add ghee. Once heated, add shallots and garlic. Sauté for 1 minute and add mushrooms. Season with salt and pepper and cook approximately 2-3 minutes or until mushrooms begin to wilt. Add parsnip rice, thyme sprigs and additional salt and pepper to taste. Stir to combine. Cook for 5 minutes longer or until parsnip rice softens. Stir frequently.
Add in broth and wine and let reduce, stirring frequently, about 5-7 minutes. If rice remains crunchy, continue cooking until soft but not clumped. When cooked to desired texture, add cheese and parsley. Combine and stir for approximately 30 seconds or until cheese melts into rice mixture.
Divide rice mixture onto serving plates or bowls and top with portions of salmon fillet. Garnish with additional parsley if desired.
source: Adapted from: http://inspiralized.com/2015/11/17/spiralized-mushroom-turnip-risotto-with-dijon-honey-salmon; Ali Maffucci
Altering the ingredients in this dish makes it versatile for almost any diet direction. The recipe as indicated here with salmon, adds healthy protein, fat and omega 3s, making it an excellent meal for a balanced diet plan. The elimination of salmon and dairy, with an addition of tofu quickly converts this to a vegetarian meal. The addition of chopped vegetables to the risotto turns it into a cleansing dish with the hearty texture of a grain-based meal. If a spiralizer is not available a vegetable peeler can be used to create "noodle-like" strips of the root vegetable, that can then be processed into rice-like bits.

Allergens: dairy
Diet Direction: Cleansing as written; see various alternatives above.