Name: Scottish Salmon with Shallot-Truffle Honey Glaze, Lump Crab and Green Apple Risotto, and Quince Jam
Yield: Makes 4 servings
Ingredients: 1 quince, grated; 3/4 cup sugar; 2 tablespoons Champagne vinegar; 1 teaspoon pure vanilla extract or 1/2 vanilla bean, split lengthwise; Finely grated zest and juice of 1 lemon; 2 tablespoons unsalted butter; 5 shallots, minced; 3 tablespoons packed light brown sugar; 2 tablespoons Champagne vinegar; 4 tablespoons honey; 1 teaspoon truffle oil; 2 tablespoons vegetable oil; Fine sea salt to taste; Freshly ground black pepper to taste; 10 ounces Scottish salmon, skin removed; 1 cup arborio rice, cooked al dente ahead of time; 2 ounces fresh lump crabmeat, picked over; 1/4 Granny Smith apple, diced; 1/4 cup vegetable or chicken stock or low-sodium chicken broth

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Scottish Salmon with Shallot-Truffle Honey Glaze, Lump Crab and Green Apple Risotto, and Quince JamLara Ferroni

This is a Web-exclusive recipe for Epicurious from Chef Robert Harrison of Mills Tavern in Providence, Rhode Island. It's a great dish to make any day of the year, and perfect for a Super Bowl gathering or any party. If you don't have time to make quince jam, or can't find quince, you can substitute any fruit chutney.

Recipe notes

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