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1
Preheat oven to 300F.
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2
Bring 4 cups clam juice to simmer in medium saucepan; cover and keep warm.
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3
Melt 1/2 tablespoon butter with 1/2 tablespoon oil in heavy large saucepan over medium high heat.
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4
Add white onion and saute until soft, about 3 minutes.
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5
Stir in rice.
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6
Add 1/4 cup wine; stir until almost all liquid evaporates, about 1 minute.
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7
Add 4 cups warm clam juice, 1 cup at a time, cooking until almost all liquid is absorbed between additions and stirring frequently, until rice is tender but still firm to bite and mixture is creamy, about 18 minutes.
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8
Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
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9
Sprinkle salmon with salt and pepper.
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10
Add salmon to skillet and cook until brown on both sides but still medium-rare in center, about 3 minutes per side.
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11
Transfer to baking sheet and place in oven to keep warm.
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12
Add red onion and garlic to same skillet and cook until translucent, stirring often, about 3 minutes.
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13
Add remaining 1/2 cup wine.
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14
Bring to boil, then add fennel and tomatoes.
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15
Cook until fennel is crisp-tender, stirring often, about 3 minutes.
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16
Add 1/2 cup clam juice and spinach.
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17
Stir until spinach wilts, about 1 minute.
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18
Stir in remaining 2 tablespoons butter and 3 teaspoons chopped tarragon.
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19
Season to taste with salt and pepper.
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20
Stir remaining 2 teaspoons tarragon and cheese into risotto.
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21
Season with salt and pepper.
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22
Divide risotto and fennel mixture among plates.
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23
Place 1 salmon fillet on each plate; sprinkle with chives.
