Crispy Salmon with Risotto and Slow-Roasted Tomatoes

Ingredients

• 1.5 cups arborio rice uncooked
• 6 cups torn arugula 
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 0.3 cup cooking wine dry white
• 0.5 teaspoon thyme leaves fresh chopped
• 4  garlic cloves minced
• 0.5 cup half-and-half 
• 2.3 cups leek sliced ()
• 4.5 cups less-sodium chicken broth fat free
• 1 tablespoon olive oil 
• 2 teaspoons olive oil 
• 1 ounce parmesan cheese fresh grated
• 9  plum tomatoes halved
• 30 ounce salmon fillet 
• 0.3 teaspoon sea salt 
• 0.5 teaspoon sea salt 

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• aluminum foil

Directions

1. Preheat oven to 35
2. To prepare tomatoes, coat a foil-lined baking sheet with cooking spray.
3. Place tomatoes, cut sides up, on baking sheet.
4. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, and garlic.
5. Bake at 350 for 1 1/2 hours or until very soft and slightly shriveled, turning occasionally.
6. To prepare risotto, bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
7. Heat 1 tablespoon oil in a large saucepan over medium-high heat.
8. Add leek; saut 3 minutes or until tender.
9. Add rice; cook 1 1/2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed. Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.
10. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in arugula, half-and-half, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
11. To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
12. Sprinkle salmon with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper.
13. Place fillets, skin sides up, in pan; cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork.
14. Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in center of each of 6 plates. Mound 2/3 cup risotto in center of each plate (leaving about a 1 1/2-inch edge of tomatoes uncovered). Arrange fillets on risotto.
15. Garnish with thyme sprigs, if desired.