Atlantic Salmon Recipe

Inspired by Wood-n-Tap- Hartford

Time40m

Serves2

Hand cut fresh salmon served with Parmesan risotto and grilled asparagus.

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Ingredients

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Main Ingredients

2 pieces Atlantic Salmon fillet

1/2 cups Parmesan cheese

1 cups Arborio rice

1 bunch Asparagus

4 cups Chicken broth

3 tablespoons olive oil

2 cloves Garlic

1 small Onion

to taste Celtic sea salt

to taste black pepper

1 whole Lemon

Method

Cooking Instructions

Prepare the Risotto

In a pot, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onion and minced garlic, sauté until soft.

Cook the Rice

Add Arborio rice to the pot, stirring to coat the grains. Gradually add chicken broth, one ladle at a time, stirring frequently until absorbed before adding more. Continue until rice is creamy and al dente (about 20 minutes).

Add Parmesan

Stir in grated Parmesan cheese, and season with salt and black pepper to taste. Keep warm.

Prepare the Asparagus

While risotto is cooking, trim the asparagus. Toss with 1 tablespoon olive oil, salt, and pepper. Grill or sauté until tender (about 5-7 minutes).

Cook the Salmon

In a skillet, heat remaining olive oil over medium-high heat. Season salmon with salt and pepper. Cook salmon fillets skin-side down for about 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.

Serve

Plate the risotto, top with grilled salmon, and serve with grilled asparagus. Garnish with lemon wedges.