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Fillet of Salmon with Fennel, Tomatoes, and Risotto Recipe

Fillet of Salmon with Fennel, Tomatoes, and Risotto Recipe

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Fillet of Salmon with Fennel, Tomatoes, and Risotto

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Ingredients

Count

Nutrition

737

Calories

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Ingredients:

Serving

4 1/2 cups bottled clam juice, divided
2 1/2 tbsp butter, divided
2 1/2 tbsp olive oil, divided
1/2 cup chopped white onion
1 cup arborio rice
3/4 cup dry white wine, divided
4 6- to 8-oz salmon fillets
3/4 cup chopped red onion
2 garlic cloves, minced
2 medium fennel bulbs, trimmed, halved , thinly sliced crosswise
3/4 cup chopped plum tomatoes (about 2 small)
1 1/2 cups (packed) baby spinach leaves
5 tsp chopped fresh tarragon, divided
1/2 cup freshly grated parmesan cheese
chopped fresh chives

Directions:

Preheat oven to 300°F. Bring 4 cups clam juice to simmer in medium saucepan; cover and keep warm. Melt 1/2 tablespoon butter with 1/2 tablespoon oil in heavy large saucepan over medium high heat. Add white onion and sauté until soft, about 3 minutes. Stir in rice. Add 1/4 cup wine; stir until almost all liquid evaporates, about 1 minute. Add 4 cups warm clam juice, 1 cup at a time, cooking until almost all liquid is absorbed between additions and stirring frequently, until rice is tender but still firm to bite and mixture is creamy, about 18 minutes.
Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook until brown on both sides but still medium-rare in center, about 3 minutes per side. Transfer to baking sheet and place in oven to keep warm. Add red onion and garlic to same skillet and cook until translucent, stirring often, about 3 minutes. Add remaining 1/2 cup wine. Bring to boil, then add fennel and tomatoes. Cook until fennel is crisp-tender, stirring often, about 3 minutes. Add 1/2 cup clam juice and spinach. Stir until spinach wilts, about 1 minute. Stir in remaining 2 tablespoons butter and 3 teaspoons chopped tarragon. Season to taste with salt and pepper.
Stir remaining 2 teaspoons tarragon and cheese into risotto. Season with salt and pepper. Divide risotto and fennel mixture among plates. Place 1 salmon fillet on each plate; sprinkle with chives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	737.04 Kcal (3086 kJ)
Calories from fat	202.4 Kcal
		% Daily Value*
Total Fat	22.49g	35%
Cholesterol	56.15mg	19%
Sodium	1405.38mg	59%
Potassium	1875.62mg	40%
Total Carbs	92.52g	31%
Sugars	11.74g	47%
Dietary Fiber	8.07g	32%
Protein	29.69g	59%
Vitamin C	72.4mg	121%
Vitamin A	0.1mg	3%
Iron	5.4mg	30%
Calcium	380.1mg	38%

Amount Per 100 g
Calories	93.05 Kcal (390 kJ)
Calories from fat	25.55 Kcal
		% Daily Value*
Total Fat	2.84g	35%
Cholesterol	7.09mg	19%
Sodium	177.43mg	59%
Potassium	236.8mg	40%
Total Carbs	11.68g	31%
Sugars	1.48g	47%
Dietary Fiber	1.02g	32%
Protein	3.75g	59%
Vitamin C	9.1mg	121%
Iron	0.7mg	30%
Calcium	48mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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