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Wild Salmon with Asparagus Risotto

  • By: Stephanie Solaris
  • Category: Recipes
  • Comments: 0

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A blurry image of a red object in the dark.

A table with rice, asparagus and other ingredients on it.

Asparagus Risotto with Wild Caught Salmon

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 282 kcal

Ingredients
  

  • 1/2 cup Apple cider vinegar
  • 2 bunches Fresh asparagus (trimmed and cut into 1-inch pieces)
  • 3/4 cup Risotto rice (such as Arborio, Carnaroli, or Vialone Nano)
  • 4 cups Chicken broth
  • 2 Tablespoons Extra virgin olive oil
  • 1 cup Onion (diced)
  • 3 cloves Garlic (minced)
  • 2 Tablespoons Butter
  • 1 Tablespoon Fresh lemon juice
  • 1/2 cup Freshly grated Parmesan (or Parmigiano-Reggiano cheese)
  • 2 cans (6oz each) Wild Planet Wild Sockeye Salmon (or Wild Pink Salmon, drained and flaked)
  • Sea salt and freshly ground black pepper (to taste)
  • Chopped fresh parsley (optional)

Instructions
 

  • Steam (or blanch) asparagus pieces until cooked but still crisp, about 5 minutes. Rinse with cold water, drain, and set aside.
  • Heat chicken broth in a medium saucepan on low heat, do not bring to a boil.
  • Warm extra virgin olive oil in a large saucepan over medium heat. Add diced onion and sauté until tender, about 3-5 minutes.
  • Stir in minced garlic and risotto rice, cooking until rice is slightly toasted, about 5-7 minutes.
  • Add apple cider vinegar, stirring constantly until most of the vinegar has evaporated, about 5 minutes.
  • Reduce heat to medium-low and slowly add warmed chicken broth, one cup at a time, allowing the liquid to absorb into the rice mixture. Continue cooking until rice is tender and mixture becomes creamy, stirring frequently, about 20-25 minutes.
  • Gently stir in steamed asparagus pieces and heat for an additional 2-3 minutes.
  • Remove from heat. Stir butter into rice mixture. Add lemon juice and grated cheese.
  • Gently fold in flaked Wild Planet Salmon and season with salt and pepper.
  • Top with a bit of chopped parsley and serve.

Notes

  • You can substitute some or all of the canned salmon with fresh salmon that's been cooked and flaked.

Nutrition

Serving: 6gCalories: 282kcalCarbohydrates: 26gProtein: 17gFat: 12gSaturated Fat: 4.3gTrans Fat: 1gCholesterol: 45mgSodium: 684mgPotassium: 484.2mgFiber: 3gSugar: 3.4gVitamin A: 1356IUVitamin C: 23mgCalcium: 317mgIron: 5mg
Keyword Asparagus Risotto with Wild Caught Salmon
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