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A simple, hearty recipe featuring wild Alaskan salmon, mushrooms, asparagus, and Parmesan
Today’s recipe comes to us courtesy of the Alaska Seafood Marketing Institute.
It’s not low-carb, but eating is all about moderation. We wouldn’t recommend eating white rice on a daily basis, but brown Arborio rice simply doesn’t produce the creamy result of a white Arborio rice.
You can certainly make your own using white arborio rice, but this recipe calls for packaged risottos, there are some good-quality brands in supermarkets or online.
Alaskan Salmon Mushroom Risotto
Prep time 10 minutes; Cook time 20 minutes
Serves 6 (2 cups each)
- 2 packages (8 oz. each) risotto* with mushrooms
- 1 cup fresh mushrooms (button, crimini or porcini), cut into bite-size pieces
- ½ pouch (12 oz) Vital Choice Organic Chicken Broth or 1 can (14.5 oz) chicken broth
- 4 wild salmon fillets (4 to 6 oz each), thawed
- Pepper, to taste
- 10 to 12 oz fresh asparagus stalks (sliced into 2-inch pieces) and/or peas, blanched
- 1/4 cup fresh grated Parmesan cheese
- 1/4 cup chopped basil leaves
- 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 thawed salmon under cold water.
- Turn off heat and gently add salmon to the chicken broth, skin side down (if it’s skin-on). Return to a simmer, cover pan and cook 2 minutes. Turn off heat and let the salmon rest in liquid for 5 minutes, until 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.