This Seared Salmon recipe is a true treat for the tastebuds. Chef Jessica Gibson of Pittsburgh’s Altius pairs the fish with borscht risotto and horseradish crème fraîche for an earthy and tangy, knockout dish. Prepare to create a flavorful and impressive fish dish to serve to guests. Or, create this Seared Salmon as a little love letter to yourself on a night in.

Seared Salmon with Borscht Risotto and Horseradish Crème Fraîche

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• Author: Chef Jessica Gibson
• Yield: Serves 4

Print Recipe

Description

The horseradish changes the game.

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Ingredients

Scale 1x2x3x

• large red beets
• 3 cups chicken stock, heated
• 1 shallot, small-diced
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 1 cup white wine
• 1 tbsp red wine vinegar
• 1/4 dill, chopped
• Salt to taste
• 2 tbsp butter
• 4 portions of salmon, about 4–6oz
• Salt and pepper to taste
• 1/2 cup sour cream
• Horseradish Crème Fraîche*

For horseradish crème fraîche ingredients:

• 1 cup creme fraiche, store-bought or homemade
• 1–2 tbsp prepared horseradish, to taste
• Salt and pepper to taste
• 1 tsp Worcestershire

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Instructions

1. Preheat oven to 400 degrees.
2. Wrap beets in tin foil covered with one tablespoon oil and one teaspoon salt. Seal tightly and roast 45 minutes to 1 hour, depending on size.
3. Let cool and peel and blend. Strain through a fine sieve.
4. For risotto, have your chicken stock hot.
5. Sauté shallot over medium-high heat until soft; add garlic and continue cooking for 1 minute. Add rice and toast for 3 minutes. Deglaze with wine, stirring well, and turn heat to medium-low.
6. Add 1 ladle of stock at a time stirring the rice and repeat when the liquid is absorbed.
7. When liquid is gone, add pureed beets, vinegar, dill, salt, and butter. Taste for seasoning.
8. For salmon, place heavy-bottom pan over high heat. Season salmon with salt and pepper.
9. Place 1 tbsp oil in pan and slowly add salmon, skin side up. Turn heat down to medium and sear 3-4 minutes each side until instant-read thermometer reads 115 degrees. Let rest for 5 minutes.
10. Place risotto on plate. Top with sour cream and dill and serve salmon with fresh vegetables and Horseradish Crème Fraîche.

Recipe by Chef Jessica Gibson, Altius
Photography by Dave Bryce

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Originating from Veracruz, Mexico, Huachinango a la Veracruzana is a classic fish dish featuring a red snapper, natively found in the Gulf of Mexico, the western Atlantic Ocean, and the Caribbean Sea. If possible, the fresher the snapper, the better for this savory recipe.

Eva Longoria’s 2023 CNN show Searching for Mexico showcased the food and culture of six diverse regions in the southern country, with the aim to illustrate Mexico’s multifaceted offerings beyond the cliche tacos and tequila. She inspired us to dive deeper into time-honored Mexican cuisine.

What is Huachinango a la Veracruzana? 

Huachinango a la Veracruzana highlights the coastal flavors of the Veracruz region, blending the freshness of the fish with the vibrant, tangy sauce. The term “huachinango” refers specifically to red snapper in Mexico. The name comes from the Nahuatl word huachinanco, which translates to “red” or “reddish,” likely referring to the fish’s distinctive coloration. It’s often served with rice or tortillas, making for a flavorful and satisfying meal that showcases the culinary traditions of Mexico.

Huachinango a la Veracruzana Inspired by Eva Longoria Recipe (Red Snapper in Spicy Tomato Sauce)

Ingredients

• 1 whole red snapper
• 3 cloves of garlic, well chopped
• 2 large limes, juiced
• 1 cup chicken stock
• 1 medium onion, well chopped
• 1 can crush tomatoes, 28 oz
• 3 pickled jalapeños, well chopped
• 5 green olives with pimentos, sliced
• 1 tbsp capers
• 1 bunch of parsley, well chopped
• 2 bay leaves
• 1 tbsp of vegetable oil
• Pinch of dried Mexican oregano
• Pinch of salt
• Pinch of clove
• Pinch of pepper

Instructions

1. Clean and scale the red snapper, leaving the head and tail intact. Use a sharp knife to make shallow cuts in the flesh of the fish.
2. In a bowl, mix the chopped garlic, lime juice, salt, pepper, and clove. Pour the marinade over the fish and let it marinate for 30 minutes.
3. Heat vegetable oil in a pan over high heat. Sear the fish for a few minutes on each side until lightly browned.
4. Add the chicken stock, crushed tomatoes, jalapeños, green olives with pimentos, and capers, onion, bay leaves, oregano, pinch of salt and pepper. Low simmer for 15 minutes.
5. Serve the entire snapper on a large dish. Garnish with parsley.

Recipe by Gabe Gomez / Photography by Dave Bryce / Food and Styling by Anna Franklin

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