Roasted Wild Salmon with Asparagus and Mushroom Leek Risotto
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A Note from Feedfeed
Risotto is certianly a labor of love, but with some careful planning, this can be the perfect dinner for a date-night in or a dinner party! In place of or in addition to the leek you can use a few ramps if they're available to you. Be sure to serve with a glass of chilled creamy Austerity Wines Chardonnay! This recipe and post is sponsored by Austerity Wines.
- Recipe Card
Recipe Card
ingredients
- 2 fillets wild Alaskan salmon
- 2 tablespoons lemon juice
- 1 leek, rinsed and thinly sliced
- 1 cup cremini mushrooms, thinly sliced
- 1 cup carnaroli rice, or other risotto rice such as arborio
- 4 cups chicken stock
- 1 cup shredded Parmesan
- 2 tablespoons unsalted butter
- 1/4 cup Austerity Wines Chardonnay
- 12 stalks asparagus, ends trimmed
Method
Step 1
Preheat the oven to 350º F. Place filets on a parchment paper lined tray. Season with lemon juice and salt and pepper. Place in oven and cook for 15-20 minutes.
Step 2
Add a little oil to a pan over low-medium heat. Add asparagus and cook until tender.
Step 3
Melt the butter in a skillet over medium-high heat. Add sliced leeks and cook until clear and tender. Add mushrooms and cook until tender. Remove leeks and mushrooms and set aside in a bowl. Add rice and stir in the chardonnay until it is absorbed. Add chicken stock 1/2 cup at a time while continuously stirring. Add each 1/2 cup once the previous one is absorbed. This will take about 25 minutes. Once all of the stock is absorbed, stir in the cheese and mushroom leek mixture.
Step 4
Serve immediately with the salmon, asparagus, and a chilled glass of Chardonnay. Enjoy!