This delectable seafood recipe 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.
SALMON WITH SAFFRON RISOTTO & ASPARAGUS RECIPE
2 salmon filets
1 tbsp of salmon seasoning
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
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.
RECIPE BY JACKIE PAGE / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
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