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Salmon Fillet with Sea Urchin Risotto
- 4 ounces Chinook salmon fillet
- 1 cup arborio rice
- 1 1/2 cups chicken stock
- 1/2 cup whipping cream
- 1 tablespoon chopped shallots
- 2 pieces sea urchin
- 1 cup garden greens
- 1/2 cup lemon verbena
- 2 tablespoons reduced balsamic vinegar
- 8 tablespoons olive oil
- 1/2 piece lemon
- 2 teaspoons butter
- Fleur de sel
- Freshly ground pepper
Directions:View on PBS Food
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