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

By Robert Harrison

4.4

(9)

Image may contain Plant Food Vegetable Meal and Burger
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.

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