Salmon with Quick Spring Risotto

Name: Salmon with Quick Spring Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice; 227 grams fresh asparagus, trimmed and cut into 1-inch pieces; 237 milliliters fresh baby peas; 0 teaspoons freshly ground black pepper; 4 Tbsps garlic-flavored oil or extra virgin olive oil, divided; 118 milliliters shredded Fontina cheese; 4 servings Garnish: lemon zest; 118 milliliters freshly grated Parmesan cheese; 680 grams salmon fillets; 0 teaspoons salt; 2 shallots, finely chopped; 946 milliliters chicken broth or vegetable broth

Salmon with Quick Spring Risotto might be just the main course you are searching for. One serving contains 719 calories, 49g of protein, and 34g of fat. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your Spring event. Head to the store and pick up parmesan cheese, asparagus, lemon zest, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and pescatarian diet. This recipe is typical of Mediterranean cuisine.

Instructions

Heat 2 tablespoons oil in a 4-quart saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add shallots and rice, and cook 2 minutes. Stir in chicken broth; bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.

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Chicken Broth

Shallot

Rice

Meanwhile, heat remaining 2 tablespoons oil in a large skillet.

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Cooking Oil

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Frying Pan

Sprinkle salmon with salt and pepper; sear 3 to 5 minutes on each side or until desired degree of doneness.

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Salt And Pepper

Salmon

Remove from pan, and keep warm.

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Frying Pan

Stir asparagus into rice during last 10 minutes of cooking time. Stir peas into rice during last 3 minutes of cooking time. Stir in cheeses; taste and adjust seasonings, if necessary.

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Seasoning

Asparagus

Peas

Rice

Serve immediately with salmon.

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Salmon

Garnish, if desired.

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

237milliliters

Arborio rice 227grams

fresh asparagus, trimmed and cut into 1-inch pieces 237milliliters

fresh baby peas 0teaspoons

freshly ground black pepper 4Tbsps

garlic-flavored oil or extra virgin olive oil, divided 118milliliters

shredded Fontina cheese 4servings

Garnish: lemon zest 118milliliters

freshly grated Parmesan cheese 680grams

salmon fillets 0teaspoons

salt 2

shallots, finely chopped 946milliliters

chicken broth or vegetable broth

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.