Salmon Recipe

Prepare Broth

In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.

Sauté Aromatics

In a large skillet, heat olive oil over medium heat. Add the shallots and garlic; sauté until translucent.

Toast Rice

Add Arborio rice to the skillet and cook, stirring constantly, for about 2 minutes until the rice is lightly toasted.

Add Wine

Pour in the white wine and stir until it is almost completely absorbed by the rice.

Add Broth Gradually

Begin to add the warm broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue this process until the rice is creamy and al dente.

Incorporate Asparagus

In the last 5 minutes of cooking, add the asparagus pieces to the risotto. Stir in the Parmesan cheese and season with salt and black pepper.

Cook Carrots and Onion

In a saucepan, melt butter over medium heat. Add the chopped onion and cook until soft. Add chopped carrots and continue to cook until tender.

Blend Mixture

Transfer the mixture to a blender, add heavy cream, and blend until smooth. Season with salt and black pepper to taste.

Simmer Ingredients

In a saucepan, combine Meyer lemon juice, white wine, and shallots. Simmer over medium heat until reduced by half.

Whisk in Butter

Remove from heat and whisk in cold butter, piece by piece, until the sauce is emulsified and creamy. Season with salt and white pepper.

Brown the Butter

In a skillet, melt butter over medium heat until it turns golden brown and smells nutty. Add diced celeriac and cook until tender.

Mix Gremolata

Remove from heat. Stir in parsley, minced garlic, lemon zest, and season with salt.

Prepare Salmon

Preheat the grill or a grill pan over medium-high heat. Brush salmon fillets with olive oil and season with salt and black pepper.

Grill Salmon

Place salmon fillets on the grill, skin-side down. Cook for about 4-5 minutes per side or until the salmon is cooked through and has nice grill marks.