Ingredients
F
For the risotto:
o
2 tbsp olive oil, divided
g
8 - 10 oz (225 280 g) asparagus
m
1 medium shallot, finely chopped
A
1 cup Arborio rice
d
⅓ cup dry white wine
v
4 - 5 cups vegetable broth (about 1 quart / 1 liter)
Z
1 Zest from medium lemon
u
3 tbsp unsalted butter
g
¼ - ⅓ cup grated Parmigiano Reggiano
K
Kosher salt, to taste
F
Freshly ground black pepper, to taste
F
For the salmon:
s
4 salmon fillets, skin on (about 5 6 oz / 140 170 g per fillet, standard grocery store cut)
o
1 tbsp olive oil
k
½ tsp kosher salt
g
2 garlic cloves, sliced
r
¼ tsp red pepper flakes
d
⅓ cup dry white wine
v
½ cup vegetable broth
s
2 tsp soy sauce, plus more to taste
h
1 tbsp hot honey, plus more to taste (see Notes)
S
Sesame seeds, for garnish (optional)
C
Chopped chives, for garnish
Directions
1
Place the broth in a medium saucepan over low heat to keep it warm.
2
Trim the tops of the asparagus and set aside. From the remaining stalks, trim off the woody ends and discard. Slice the rest into about ¼-inch (0.5 cm) thick pieces.
3
Heat 1 tbsp olive oil in a large skillet over medium heat. Once hot, add the asparagus slices and sauté for 2-3 minutes until lightly charred. Remove from the pan.
4
Add the asparagus tops (add a bit more oil if needed) and sauté for 1-2 minutes. Season lightly with salt and black pepper, then remove and reserve for serving.
5
If needed, add the remaining 1 tbsp olive oil to the pan. Add the shallot and sauté for 1-2 minutes until translucent. Add the rice and cook for another 1-2 minutes, stirring.
6
Pour in the white wine and cook until mostly evaporated. Add about ½-¾ cup of the warm broth, stirring often, until mostly absorbed. Repeat this process, adding broth gradually, until the rice is almost al dente (about 18 minutes).
7
Add the sautéed asparagus slices and lemon zest. Stir to combine and continue cooking, adding more broth if needed, for another 4-5 minutes.
8
Taste the risotto for doneness. Once ready, remove from heat and stir in 2 tbsp butter and the grated Parmigiano Reggiano. Add the remaining 1 tbsp butter if needed for richness. Season with salt and black pepper to taste.
9
For the salmon:
1
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2
Pat the salmon dry and place on the baking sheet. Brush with olive oil (about ½ tsp per fillet), season with salt, and bake for 8-11 minutes.
3
Meanwhile, in a medium saucepan over medium-low heat, add the olive oil. Once warm, add the garlic and red pepper flakes and cook for 20-30 seconds until fragrant and lightly golden.
4
Add the white wine and cook for 2-3 minutes, until mostly evaporated. Add the vegetable broth, soy sauce, and hot honey. Stir to combine and simmer until slightly thickened but still loose, with a syrup-like consistency, about 6-8 minutes.
5
Taste and adjust seasoning. Reserve about 3 tbsp of the sauce for serving.
6
Remove the salmon from the oven, brush each fillet generously with the hot honey glaze, and return to the oven for another 2-4 minutes, or until the glaze is bubbling and lightly caramelized and the salmon flakes easily with a fork.
7
Spoon the risotto onto plates and top with the reserved asparagus tips. Place the salmon on top and brush lightly with the remaining hot honey glaze. Finish with sesame seeds (if using) and chopped chives.
