Salmon with Chive Butter over Shallot Risotto and Asparagus

Servings:
Salmon with Chive Butter over Shallot Risotto and Asparagus 4.92/5 (13 votes)

For years I shied away from risotto recipes because I assumed they fell into the realm of 'expert chef'. Boy was I wrong. There's really nothing to it. Yes, it takes a little involvement - as in you have to add stock a few times and stir - but that's it. And, it's so good! Especially with this simple chive and butter salmon and fresh asparagus. Such a beautiful light spring meal.

Creamy Shallot Risotto

SERVINGS : 6 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 cup arborio rice
  • 2 teaspoons olive oil
  • 1 shallot, minced
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. Risotto takes about 25-30 minutes to make, so get it started first.
  2. In a medium sized pot, heat oil over medium high heat until it begins to shimmer.
  3. Add shallots and sauté until translucent – about 2 minutes.
  4. Add arborio rice and sauté for another couple minutes.
  5. Add wine and continue to cook over medium high heat, stirring frequently until wine in mostly absorbed.
  6. Add 1 cup stock to pot. Again stirring frequently (not constantly) until liquid is absorbed. Continue adding 1 cup of stock and stirring until you’ve used all 4 cups and liquid is mostly absorbed. This process takes about 25 minutes.

Nutritional Information

Serving Size 217g (based on 6 servings) Calories 151 Fat 2 Carbs 26 Fiber .9 Protein 2.6

Salmon with Chive Butter

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound salmon
  • kosher salt and pepper
  • 1/2 cup dry white wine
  • 3 tablespoons butter
  • 1 green onion, chopped
  • 1 lemon, wedged

DIRECTIONS

  1. Preheat oven to 400.
  2. Line a baking sheet with foil and lightly grease with olive oil.
  3. Place the salmon, skin side down, on the baking sheet.
  4. Season with salt and pepper.
  5. Place on a center rack and roast for 10-12 minutes.
  6. Check salmon after 10 mintues – it is cooked when the center is opaque.
  7. While the salmon is roasting prepare your chive butter: Simmer wine over medium high heat and reduce by half – takes about 3-5 minutes.
  8. Remove from heat and stir in butter and chives.
  9. Season with salt and pepper and drizzle over roasted salmon.
  10. Serve salmon with lemon wedges.

Nutritional Information

Serving Size 172g Calories 256 Fat 15 Sat Fat 6 Sodium 114 Carbs 2 Sugars 1 Fiber 1 Protein 22.

Asparagus

SERVINGS : 4 PEOPLE COOK TIME : MINUTES

INGREDIENTS

  • 1 lb asparagus, trimmed
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. Place asparagus in a pot and cover in water.
  2. Bring to a boil, reduce to simmer, and cook for 2-3 minutes or until fork tender.
  3. Remove from water, season with salt and pepper, and serve immediately.

Nutritional Information

Serving Size 113g Calories 23 Fat .1 Carbs 4.4 Fiber 2.4 Protein 2.5.

NOTES

KID NOTE: The kids loved every bite of the salmon and asparagus. And they devoured the risotto.

VEGETARIAN TIP: Skip the salmon. Instead create a roasted vegetable medley of asparagus, cubed zucchini, yellow squash, red bell pepper, and onion. Serve over risotto and drizzle with chive butter.

GLUTEN MODIFICATIONS: Gluten free as written.

2 Comments

  1. mturner says:

    Made this whole meal, as written, last night for our Easter dinner. It was the PERFECT springtime meal AND hubby and son RAVED about everything!! If you haven’t made it, you must! =)

  2. jessnm505@yahoo.com says:

    My husband doesn’t like salmon but liked ( not loved haha) this meal. I loved it as did my 3 year old. Very easy to make too!

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