Recipe Rabbit Hole

I almost forgot to write a post this morning. As I was making my coffee, I was thinking that I haven’t cooked any fish in a while and how much I’d like some rainbow trout. This recipe for baked rainbow trout is one I’ve made many times, and it always turns out delicious.

That little thought sent me down a rabbit hole that started with a recipe for balsamic glazed salmon. From there, I started thinking about one of my favorite dishes at a local Italian restaurant, Sarducci’s in Montpelier: Salmone Cucina — wood-roasted salmon with artichokes, red peppers, lemon, and capers in a white wine sauce, served with risotto. Because I’d love to recreate it at home, I asked ChatGPT to create a recipe based on the menu description. Here’s the result:

🐟 Home-Style Salmone Cucina Recipe

Ingredients (serves 2–4)

For the Salmon & Sauce:

• 4 salmon fillets (6 oz each, skin-on or skinless)
• Salt and freshly ground black pepper
• 1–2 Tbsp extra-virgin olive oil
• 1 small shallot, minced (or half a small onion)
• 2 cloves garlic, minced ⅓ to ½ cup dry white wine (or substitute, see note below)
• Juice of ½ lemon (plus lemon slices for garnish)
• 1 Tbsp capers, drained
• 1 small roasted red pepper (jarred or freshly roasted), sliced
• ½ cup artichoke hearts (marinated or canned, drained and quartered)
• Fresh herbs (parsley or thyme work nicely) m1 Tbsp butter (optional, to finish the sauce)

For the Risotto:

• 1 cup Arborio rice
• 1 Tbsp olive oil + 1 Tbsp butter (or all olive oil)
• 1 small shallot or onion, finely chopped 4 cups chicken or vegetable stock, kept warm
• ½ cup dry white wine (or substitute, see note below)
• Salt and pepper to taste
• ½ cup (or more) freshly grated Parmesan cheese
• Optional: a splash of heavy cream or extra butter for added creaminess

Alcohol-free substitute:

If you avoid alcohol (even in cooking), you can replace the wine with a mixture of ¼ cup white grape juice + ¼ cup low-sodium broth + 1 teaspoon white wine vinegar or lemon juice for every ½ cup of wine.

Directions

1. Prepare the Risotto

• Warm the stock in a saucepan over low heat.
• In a separate large skillet or pot, heat olive oil and butter over medium heat.
• Add chopped shallot or onion and sauté until translucent (2–3 minutes).
• Add Arborio rice and stir to coat; cook 1 minute.
• Pour in the wine (or substitute); stir until almost evaporated.
• Begin adding warm stock, one ladle at a time, stirring often and letting the rice absorb each addition before adding more.
• Continue until the rice is creamy and tender, about 18–20 minutes.
• When nearly done, stir in Parmesan cheese, adjust seasoning, and add a bit of cream or butter for richness, if desired.

2. Cook the Salmon & Sauce

• Preheat the oven to 425°F.
• Pat salmon fillets dry and season lightly with salt and pepper.
• In an ovenproof skillet, heat olive oil over medium-high heat.
• Sear salmon for 1–2 minutes per side, just until lightly browned.
• Transfer the salmon to a plate. In the same skillet, sauté shallot and garlic until fragrant (about 1 minute).
• Add wine (or substitute), lemon juice, and zest; simmer 2–3 minutes.
• Stir in capers, red pepper, and artichokes; cook briefly until heated through and the sauce thickens slightly.
• Return the salmon to the skillet, spoon sauce over the fillets, and transfer to the oven.
• Roast 5–8 minutes, or until the salmon flakes easily with a fork.

3. Serve

Plate a generous scoop of risotto, top with salmon, and spoon over the sauce with artichokes, red peppers, and capers. Garnish with fresh herbs and a squeeze of lemon.

Notes & Tips

For the roasted red pepper, you can use jarred to save time, or roast your own under the broiler until charred, then peel and slice. Rinse capers briefly if they’re very salty. If your sauce tastes too sharp, add a small pat of butter or pinch of sugar to mellow it out. A drizzle of olive oil over the finished plate adds richness and shine.

If you can’t make it to Sarducci’s, this version brings the same rustic Italian warmth to your own kitchen. I think I may have to pick up some salmon this weekend and give it a try myself.

Have a delicious Wednesday, everyone. Now I’m craving Italian food for dinner.