Smoky Salmon Asparagus Risotto


½ cup green onions
6 medium white mushrooms
5oz (150g) of Nanuk smoked Coho Salmon (my absolute favourite! also available at Costco and who doesn’t love Costco?!)
½ lb of asparagus (I just divided a bunch in half, so trust your intuition)
1½ tbsp fresh chopped dill
1½ tbsp butter
1 cup Arborio rice
900ml of organic chicken broth
½ cup of Naked Grape Chardonnay white wine (or any dry wine you have but this was delicious)
salt and pepper to taste

1. I like to cut all my ingredients first so I feel like I’m cooking off one of those shows where everything is ready in bowls and all you do is throw it in at the right time.  So I’ll explain all that stuff now…the green onions should be cut pretty small and in rounds; the mushrooms are simply sliced in ¼ inch thick slices and then cut in half from there; the asparagus are different, you will cut off the woody stems and then cut them in half…from here you’ll leave the head pieces aside and cut the stems on a diagonal about ¼ inch thick; the dill is easy – pick off parts from the top of the bunch, chop finely and overfill a tablespoon to measure! The salmon was just sliced in generous sized pieces – your own preference (see how nice I am to give you some room for creative space?!?)


2. Bring a small pot of water to boil and blanch the asparagus tops for about 4 minutes.  Take them out, let them cool and set aside a few to top your plates with!  This is critical (just kidding but it looks really good at the end!).  The ones not being used for garnish can be cut into threes.  Set this aside.

600650_10151610002710834_1507116076_n3.  Heat the broth in a small pot and keep warm on the side.

4.  Melt the butter on medium heat in a large saucepan (you’ll be making the rice in here too!) and when it stops foaming throw in the onionasparagus stemsmushrooms.  Sauté until the asparagus is soft but slightly firm in the centre.

5. Throw in the rice and add the wine!  My favourite part!  Don’t be alarmed if all you smell at first is alcohol – it’s just evaporating – sigh but it has to be done.  Bring down to a slow simmer and stir frequently until allllll the wine is absorbed – don’t worry, you get eat this later!

6.  When all the wine is absorbed, add in a ladle (about ½ cup) of the warm broth to the rice and stir until absorbed.  Repeat this until almost all the broth is used up or the rice (that you’ve been tasting) is cooked through.

7.  When it’s just about ready to be put into a plate, throw in those asparagus pieces you had cut up after blanching and the cut salmon then gently mix in.  Don’t forget the dill!  Oh my gosh! The dill!  Put in about half the dill you cut up or a little bit more for extra flavour.  Add salt and pepper to taste.

8.  It’s done.  CONGRATULATIONS!  Put it onto a plate or into a bowl, sprinkle some of the fresh dill on top, place your asparagus sprigs you set aside for garnish on top and now you’re ready to take a picture and post it on Twitter or below in the comments ;)


This recipe for me was free ofDairy, Gluten, Soy