Cardamom Seared Salmon with Asparagus Risotto

Flakey Norweigen salmon seasoned with cardamom and dill. Served with creamy asparagus risotto.

Difficulty: Medium

Time: 35-40 Minutes

This dish is Gluten-Free

Calories: 435 Fat: 9g Carbs: 52g Protein: 44g

Cardamom is a very unique spice with a sweet note and aroma. Mostly exported from India, cardamom is a seed pod and can be either brown or green. Cardamom is the third most expensive spice behind vanilla and saffron.

Ingredients

Salmon Filets

Half & Half

Parmesan

Asparagus

Arborio Rice

Shallot

Garlic

Vegetable Broth Base

Dill

Lemon

Cardamom

Featured Ingredient Partners:

Salmon: The Fish Guys - Minneapolis, MN

Shallots: Harmony Valley Farm

Fronds The leafy, non stem, part of an herb, palm, fern or similar plant.

Zest The peel of, or grating of a citrus peel for flavor.

Sear To cook the surface of meat very quickly with intense heat.

Small pot with lid

Medium sauté pan

Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Cut the bottom inch off the asparagus and discard. Cut the asparagus into 1 inch pieces. Peel and dice the shallot. Thinly slice the garlic. Remove dill fronds from the stem and leave whole. Grate the parmesan. Zest the lemon then cut in half and juice. Mix the vegetable broth base with 1 cup of warm water to dissolve. Remove salmon from the package, rinse and pat dry.

Step 2: START THE RISOTTO

Heat 1 Tbsp. oil on medium-high heat in a medium stockpot. Add the shallots and sauté until translucent. Add rice and the garlic to the shallots and sauté for about 1 minute, stirring continually. Add the vegetable broth to the pot; stir, cover, and bring to boil. As soon as it’s boiling, turn the heat to low, stir for several seconds and then re-cover. Simmer for 15 minutes stirring halfway through for 30 seconds. Remove from heat and keep covered. While the risotto is cooking move to step #3, sauté the asparagus.

Step 3: SAUTE THE ASPARAGUS

In a medium sauté pan over medium heat add 1 tsp. of oil. Add the asparagus and sauté until bright green and slightly softened about 3-4 minutes. Remove from the pan and set aside until ready to use.

Step 4: SEAR THE SALMON

In the same that you sautéed the asparagus in, still over medium heat, add 1 Tbsp of oil. Season the salmon on each side with a pinch of salt and pepper and a pinch of cardamom. Place in the pan and sear on each side for 3-4 minutes. Remove from heat but keep salmon in the pan to stay warm.

Step 5: FINISH THE RISOTTO

To the warm risotto add the half & half, parmesan, 1 tsp of lemon juice and a pinch of lemon zest. Mix well until parmesan has melted. Fold in the asparagus and season with a pinch of salt and pepper.

Step 6: PLATE YOUR DISH

Divide the risotto between two plates or bowls. Place the salmon on the side or on top and garnish with dill fronds. Enjoy!