I grew up in a seafood faring family. Tasted my first shrimp before I could walk. Spot and croaker fresh off the boat were monthly staples but I was probably in my late twenties, early thirties before I indulged in the rich, moist, delicate flesh of salmon.
I ordered it in a restaurant marinated, grilled, and presented over pasta in a lemon white wine sauce. I didn’t have as much of a culinary mindset then as I do now so this is a tribute to one of the primary salmon moments I remember with my own version of it served over pasta.
Peaches and rice? Wait this is no ordinary bowl of Uncle Ben's. It's a creamy, soft, rich bed of risotto flecked with Madagascar Vanilla Beans, and spritzed with some Peach Schnapps in a thick milky base. But it doesn't stop there, no...no...no.
The risotto gets decorated with peach halves that have been marinated in butter, sugar, and Cognac, then topped with toasted pecans!
Check out the video for more on the origin of this dessert!
