Wild Salmon and White Asparagus Risotto

Wild Salmon And White Asparagus Risotto

Replqcing refined carbs with vegetables is never a bad idea, and in fact cauliflower “rice” has become something of a modern staple. White asparagus can be a superb, and maybe even better, rice replacement too—here as a risotto, served with seasonal wild salmon. TARRAGON WALNUT SAUCE ⅓ cup (80 mL) olive oil ½ cup (125 mL) walnut pieces ¼ cup (60 mL) firmly packed parsley 3 tbsp (45 mL) firmly packed tarragon 4 tsp (20 mL) lemon juice 1 clove garlic 2 tsp (10 mL) honey Salt and freshly ground black pepper to taste 2 lbs (1 kg) white asparagus, stalks peeled 3 tbsp (45 mL) olive oil, divided ¼ cup (60 mL) finely chopped shallots 3 cloves garlic Salt and finely ground black pepper ¼ cup (60 mL) dry white wine, preferably a Grüner Veltliner or Pinot Gris ¼ cup (60 mL) butter, cut into chunks 6 pieces (each 5 oz/150 g) wild salmon, skin on, pin-boned 1. To make the tarragon walnut sauce, combine the olive oil, walnuts, herbs, lemon juice, garlic and honey in a food processor; pulse until mixture resembles pesto. Season with salt and pepper. (Sauce may be made up to 1 day in advance and kept covered and refrigerated. Return to room temperature before use.) 2. Roughly chop the asparagus. Working in batches, finely chop in food processor being careful not to over-process and liquefy. Collect in a large bowl. 3. Heat 2 tbsp (30 mL) oil in a large skillet over medium heat; add shallots and cook until translucent, about 3 minutes. Stir in garlic and cook 30 secondslonger. 4. Add asparagus to pan (along with collected liquid if any) and season with salt and pepper. Pour wine over, bring to a boil and cook for 3 to 4 minutes or until a scant amount of liquid remains. Reduce heat to low, cover and cook for an additional 4 to 5 minutes or until tender. Add butter and stir until melted; keep warm while preparing the salmon. 5. Season fish with salt and pepper. Add remaining 1 tbsp (15 mL) olive oil to a large nonstick skillet over medium-high heat. Once hot, add fillets skin-side down and cook for 3 to 4 minutes or until crisp and golden. Carefully flip and cook an additional 2 to 3 minuteslonger. 6. Divide asparagus risotto between 6 shallow bowls. Top each with a piece of salmon and a generous spoonful of the tarragon walnut sauce. Serves 6