Welcome to the party! Today’s recipe is part of November’s Kitchen Play Progressive Party – a fun, new series where once a month, six bloggers are assigned a course and tasked with using a featured product to create an original recipe. This month’s sponsor isLindsay Olives and I’m serving up a delicious entrée of steelhead trout roasted with rosemary, orange, and olives over saffron risotto.
When the folks over at Lindsay asked which olives I would be interested in trying out, I was immediately drawn to their Naturals line, which are processed without artificial colors, preservatives, or other yucky stuff. These olives are pretty much as simple as you can get – the only ingredients listed on the can are olives, water, and salt! The olives themselves are meaty and buttery, with a smooth flavor that lends itself well to cooking.
I knew that I wanted to do something different with these olives than a typical tapenade and that I wanted them to be featured prominently in the entrée that I created. Since I loved the braised olives in Sally Bee’s Moroccan Chicken, I wanted to try another preparation in which the olives were served warm. I decided to keep things simple by roasting them along with a few other ingredients and serving it over risotto (my motto: when all else fails, make risotto) and I couldn’t have been happier with how this entrée turned out. Roasting the olives brought out their natural sweetness, and they paired perfectly with the fatty fish and bright citrus. This is a dish that I would happily serve to dinner guests (real or virtual) and that I look forward to making again!
- 2- 6 oz Steelhead Trout Filets (you can substitute Salmon)
- Zest and Juice from 1 Orange
- 2 sprigs fresh Rosemary
- 1 cup Lindsay Naturals Green Ripe Olives, rinsed
- Salt and Pepper
- 4 cups Chicken Stock
- 2 pinches Saffron
- 1 Tbs Olive Oil
- 1 Onion, diced
- 1 clove garlic, minced
- 1 cup Arborio Rice
- 1 cup white wine
- Preheat oven to 400ºF.
- Rub the orange zest into the fish. Place the rosemary in the bottom of a cast iron pan or baking dish. Lay the trout, skin-side down, over the rosemary. Add the olives around the salmon. Pour the juice over the salmon and olives.
- Roast for 10 minutes, or until the fish is cooked to medium. Season with salt and pepper.
- Add the stock and saffron to a small saucepan set over medium heat. Bring to a simmer, then reduce heat to low.
- Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 5 minutes, or until soft and fragrant.Add the rice and cook, stirring frequently, until it becomes translucent with a small white dot in the center of each grain.
- Add the wine. Cook, stirring constantly, until the wine cooks off and the pan is almost dry. Reduce the heat to medium-low.
- Ladle in 1 cup of the chicken stock. Cook, stirring constantly, until the liquid is almost absorbed. Repeat this process, adding a half cup of stock at a time, until the rice is creamy and soft.