Crispy Salmon With Asparagus And Lemon Risotto Recipe

Name: Crispy Salmon With Asparagus And Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken stock; 2 tbsp butter; 1 None onion, finely chopped; 2 cloves garlic, crushed; 2/3 cup arborio rice; 1/2 cup dry white wine; 1/2 cup heavy cream; 1/3 cup grated Parmesan cheese; 1 tbsp olive oil; 4 None salmon fillets (4-5 oz each), skin on; 1 None bunch asparagus, trimmed, cut into 1 inch lengths; 2 None lemons, peel finely grated; 2 tbsp chopped parsley; None None Lemon wedges, to serve

Servings: persons

3 cups chicken stock
2 tbsp butter
1 None onion, finely chopped
2 cloves garlic, crushed
2/3 cup arborio rice
1/2 cup dry white wine
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
1 tbsp olive oil
4 None salmon fillets (4-5 oz each), skin on
1 None bunch asparagus, trimmed, cut into 1 inch lengths
2 None lemons, peel finely grated
2 tbsp chopped parsley
None None Lemon wedges, to serve

1
Bring stock and 3 cups water to a boil in a medium saucepan. Keep warm.
2
Melt butter in a large saucepan on high heat. Add onion and garlic and saute for 3-4 mins, until tender. Add rice and cook, stirring, for 1 min. Stir in wine and cook for 1-2 mins, until almost evaporated. Stir hot stock into rice, 1 cup at a time, until all liquid is absorbed and rice is tender (it will take about 20 mins). Remove from heat. Stir in cream and Parmesan cheese. Season to taste.
3
Meanwhile, heat oil in a large skillet on high heat. Cook salmon, skin-side down, for 2-3 mins until golden and crisp. Turn and cook for 1-2 mins until cooked to desired doneness. Transfer to a plate.
4
Saute asparagus in same pan for 3-4 mins until just tender. Stir into the risotto along with lemon peel. Serve with salmon. Sprinkle with parsley and serve with lemon wedges.

872

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups chicken stock, 2 tbsp butter, 1 None onion, finely chopped, 2 cloves garlic, crushed, and more.

Yes, Crispy Salmon With Asparagus And Lemon Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Salmon With Asparagus And Lemon Risotto

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