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4 Sea Cuisine® Mediterranean Crusted Salmon fillets
1 lemon
3 cups reduced-sodium chicken broth
2 tbsp. butter
1 large onion, chopped
1 1/2 cups Arborio or Carnaroli rice
1/4 tsp. salt
1 yellow bell pepper, chopped
1/4 lb. trimmed asparagus, cut in 1/4-inch pieces
1/3 cup chopped sundried tomatoes
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Preheat oven to 375°F. Bake Mediterranean herb Crusted Salmon fillets according to package directions. Grate lemon rind and juice lemon, set aside.
Melt butter in medium saucepan over medium heat. Add onion and cook 6 minutes or until softened. Stir in rice and salt.
Add 1 1/2 cups broth and bring to simmer. Cook, stirring occasionally, for 8 minutes or until broth is absorbed. Add 1 cup broth; simmer 4 minutes, stirring occasionally.
Add remaining 1/2 cup broth, pepper, asparagus, tomatoes, and lemon rind. Simmer 5 minutes or until rice and vegetables are tender. Stir in Parmesan, basil, and lemon juice. Serve with baked Mediterranean Crusted Salmon fillets.
Serves 4.
Tip: Make risotto cakes with leftover chilled risotto. Form it into patties, coat in breadcrumbs and sauté in melted butter until golden and heated through.
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