This delectable Salmon Saffron Risotto and Asparagus results in a filet of tender, flaky salmon over creamy saffron risotto. Chef Jackie Page, TABLE contributor, friend, and chef-owner of Jackie Kennedy Catering creates dishes full of heart and soul. It is no wonder she has become one of Pittsburgh’s sought-after culinary experts (and one of our favorite chefs).
Tips for Making Risotto
Always use warm stock for the risotto to coax the most starch out of of each grain of rice. Further, a wide pan like the ones from Le Creuset will yield the best results, since a wide base means the rice will cook more evenly. Deglazing with a white wine (something very crisp like Sauvignon Blanc, Pinot Grigio or an unoaked Chardonnay) also helps the process. This is where we added the saffron, so that it saturates into the sauté.
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Salmon with Saffron Risotto & Asparagus
Description
A decadent and delightful savory treat.
Ingredients
- 2 salmon filets
- 1 tbsp of salmon seasoning
- Black pepper
- 3 tbsp olive oil
- 1 bunch asparagus
- Salt and pepper
- 1 lemon peel, grated
- Fresh squeezed lemon
- 1 cup arborio rice
- 1/4 cup white wine
- A pinch of saffron
- 1 chopped shallot
- 32 oz hot chicken broth
- 2 oz butter
Instructions
- Season 2 salmon filets with salmon seasoning and black pepper, drizzle with olive oil, and bake at 375 degrees for 8 minutes.
- On a baking sheet, add asparagus, olive oil, salt and pepper, grated lemon peel and lemon juice, and bake in oven with the salmon for about 8 minutes.
- In a saucepan, add 3 tablespoons of olive oil and sauté the shallot until softened. Add the arborio rice and sauté until oil coats the rice.
- Add white wine, saffron and stir.
- Begin adding the hot chicken broth 1/2 cup at a time, stirring continuously. Continue adding more broth has it cooks into the rice. This procedure will take about 20 minutes. You should have a beautiful color.
- Add some salt, pepper, and butter after turning off the heat. Serve with the salmon.
Try some of Jackie Page’s other recipes:
- Beef Wellington with Crosshatched Potatoes & Roasted Carrots
- Braised Beef Short Ribs with Cheddar Cheese Grits
- Colossal Blackened Shrimp with Alfredo Sauce
- Ravioli with Sautéed Veggies & Scallops
- Jumbo Lump Crab Cakes with Potatoes, Tomatoes & Peas
Recipe by Jackie Page
Styling by Anna Franklin
Photography by Dave Bryce
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