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A filet of tender, flaky salmon over creamy saffron risotto.

Salmon with Saffron Risotto & Asparagus


  • Author: Jackie Page

Description

A decadent and delightful savory treat.


Ingredients

Scale
  • 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

  1. Season 2 salmon filets with salmon seasoning and black pepper, drizzle with olive oil, and bake at 375 degrees for 8 minutes.
  2. 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.
  3. 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.
  4. Add white wine, saffron and stir.
  5. 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.
  6. Add some salt, pepper, and butter after turning off the heat. Serve with the salmon.