Filed under: Fish, Main Course, Pasta & Rice, Sides | Tags: Asparagus, Parmigiano-Reggiano, Risotto, salmon
I thought about trying to find a recipe for some amazing, crazy, salmon. But as I looked, I came to the realization that I love the taste of salmon. I don’t need to cover it up with sauces, rubs, marinades, etc… For me a piece of salmon with a little salt, pepper and lemon juice is perfection.
I’ve seen these baby asparagus in the market, and a few weeks ago I picked some up. I’m not a huge fan of asparagus, but roasting these tiny green veggies makes them crisp, and they have a more mild flavor. And while risotto can be a little labor intensive, I think the final product is so worth it. My husband thinks he hates risotto, or as he calls it, “soupy rice” but every time I make it, he inevitably asks for more of, “that cheesy rice stuff.” I like this risotto because it feels like it’s so indulgent, but it’s fairly healthy. I don’t add cream, and just a bit of sharp parmesan cheese makes all the difference.
Salmon with Roasted Asparagus and Parmesan Risotto
2-3 fillets of Salmon
Juice of one lemon, plus more for serving
Salt and Pepper to taste
2 cups rice (I used basmati because that’s what I had in my pantry, but arborio is probably a better choice)
5 cups chicken stalk, preferably homemade (You may or may not use this much, but it’s better to have more than you need then less)
1 small onion
1/4 cup white wine, plus extra for drinking whilst stirring risotto (I used Sauvignon Blanc, again because that’s what I drink, so that’s what I had on hand 🙂 )
1 lb baby asparagus
1-2 tablespoons olive oil
1/4 cup parmesan cheese, plus more for garnish
To roast the asparagus: Preheat the oven to 400. Rinse and trim asparagus. Dry and place on a tin foil lined baking sheet. Toss with olive oil, salt, and pepper. Roast in oven 10 minutes, or until asparagus is cooked, and slightly crispy.
After the asparagus is roasted, remove from baking sheet and set aside. Add salmon to the baking sheet and pour on lemon juice and sprinkle liberally with salt and black pepper. Roast the salmon 10 minutes, or until it’s cooked to preferred doneness.
While salmon is roasting prepare the risotto. Bring chicken stalk to a simmer. Saute onions in another pot until translucent and soft. Add the rice and stir to incorporate the onions. Pour in the wine and stir rice until all the wine is absorbed. Add chicken stalk, 1/4 cup at a time, stirring continuously until liquid is absorbed before adding more. When rice is soft and creamy (takes approx. 20-30 minutes, that’s why you need some extra wine handy 🙂 ) stir in asparagus and parmesan cheese. Add salt/pepper as needed.
To serve, place risotto on plate and a few curls of parmesan. Top with salmon. Serve with lemon wedges.