Ingredients
- 2 packages 2 packages (8 oz. each) risotto with mushrooms
- 1 cup 1 cup fresh mushrooms (button, crimini or porcini), cut into bite-size pieces
- 1 can 1 can (14.5 oz.) chicken broth (regular or low sodium)
- 4 4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
- pepper to taste.
- 10 10 to 12 oz. fresh asparagus (sliced into 2-inch pieces) and/or peas, blanched
- 1/4 cup 1/4 cup fresh grated Parmesan cheese
- 1/4 cup 1/4 cup chopped basil leaves
Servings:
Units:
Instructions
- Prepare risotto according to package directions adding mushrooms, but cooking just three-quarters of total time, about 15 to 18 minutes.
- While risotto is cooking, bring chicken broth to a simmer in a large (12-inch) nonstick pan or stockpot. Rinse any ice glaze from frozen
- Alaska Salmon under cold water. Turn off heat and gently add seafood to the chicken broth, skin side down. Return heat to a simmer. Once
- simmering, cover pan and cook 4 to 5 minutes for frozen salmon or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in
- liquid for 5 minutes, until seafood is opaque throughout. Remove salmon from broth, season with pepper and cool slightly.
- Add asparagus/peas and Parmesan to partially cooked risotto; finish cooking risotto.
- Break salmon into large chunks (removing skin, if any). Gently fold salmon and basil into risotto.
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