This delectable seafood recipe results in a filet of tender, flaky salmon over creamy saffron risotto. Chef Jackie Page, TABLE contributor, friend, and chef-owner of Jackie Kennedy Catering creates dishes full of heart and soul. It is no wonder she has become one of Pittsburgh’s sought-after culinary experts.
Salmon with Saffron Risotto & Asparagus Recipe
INGREDIENTS
2 salmon filets
1 tbsp of salmon seasoning
Black pepper
3 tbsp olive oil
1 bunch asparagus
Salt and pepper
1 lemon peel, grated
Fresh squeezed lemon
1 cup arborio rice
1/4 cup white wine
A pinch of saffron
1 chopped shallot
32 oz hot chicken broth
2 oz butter
INSTRUCTIONS
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Season 2 salmon filets with salmon seasoning and black pepper, drizzle with olive oil, and bake at 375 degrees for 8 minutes.
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On a baking sheet, add asparagus, olive oil, salt and pepper, grated lemon peel and lemon juice, and bake in oven with the salmon for about 8 minutes.
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In a saucepan, add 3 tablespoons of olive oil and sauté the shallot until softened. Add the arborio rice and sauté until oil coats the rice.
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Add white wine, saffron and stir.
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Begin adding the hot chicken broth 1/2 cup at a time, stirring continuously. Continue adding more broth has it cooks into the rice. This procedure will take about 20 minutes. You should have a beautiful color.
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Add some salt, pepper, and butter after turning off the heat. Serve with the salmon.
Recipe by Jackie Page / Styling by Anna Franklin / Photography by Dave Bryce
Try some of TABLE’s other recipes:
Beef Wellington with Crosshatched Potatoes & Roasted Carrots
Braised Beef Short Ribs with Cheddar Cheese Grits
Colossal Blackened Shrimp with Alfredo Sauce
Ravioli with Sautéed Veggies & Scallops
Jumbo Lump Crab Cakes with Potatoes, Tomatoes & Peas
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