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.

　　

Ingredients

Makes 4 servings

　　

For the quince jam:

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

　　

For the shallot-truffle honey glaze:

2 tablespoons unsalted butter

　　5 shallots, minced

　　3 tablespoons packed light brown sugar

　　2 tablespoons Champagne vinegar

　　4 tablespoons honey

　　1 teaspoon truffle oil

　　

For the salmon:

2 tablespoons vegetable oil

　　Fine sea salt to taste

　　Freshly ground black pepper to taste

　　10 ounces Scottish salmon, skin removed

　　

For the lump crab and green apple risotto:

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

　　

Make the quince jam:

Step 1

In a medium saucepan over moderate heat, bring the quince, sugar, vinegar, and 1 1/2 cups of water to a boil. Add the vanilla (or scrape in vanilla seeds), lemon juice, and zest then lower the heat, cover, and simmer until the jam is thickened and reduced by half, about 25 minutes. Let the jam cool for 1 hour.

　　

Cook the salmon:

Step 2

In a medium saucepan over moderate heat, warm the vegetable oil. Sprinkle the salmon with salt and pepper, add to the pan, and cook, flipping once, until just cooked through, about 3 minutes per side. Transfer the salmon to an oven-safe pan and cover. Do not clean the saucepan.

　　

Make the shallot-truffle honey glaze:

Step 3

Place the pan you used for the salmon over low heat and melt the butter. Add the shallots and sauté, stirring often, until translucent, about 5 minutes. Add the sugar and vinegar and cook until the sugar is dissolved, about 1 minute. Let cool, then transfer to a blender. Add the honey and truffle oil and purée until combined.

　　

Make the lump crab and green apple risotto:

Step 4

In a medium saucepan over low heat, combine all the ingredients and cook, stirring often, until the risotto starts to stick to itself and becomes creamy, about 2 minutes.

　　

Finish the salmon:

Step 5

Preheat the broiler. Brush the salmon with the shallot-truffle honey glaze and place under the broiler until warmed through, about 1 minute.

　　

To serve:

Step 6

Divide the risotto among 4 plates. Cut the salmon into four servings and arrange on top of the risotto. Drizzle each piece of fish with 1 tablespoon quince jam and serve immediately.