Salmon Scampi with Asparagus Risotto

This one isn't especially unique but I did veer from tradition to make it allergy free for Elizabeth. This is also a full meal deal and not just one recipe. What is Alpha-gal?

Servings: 4     Prep time: 45 min     Cooking time: 40 min
    Ready to eat in: 1 hr 25 min
Utensils: 2 frying pans, small sauce pan, large skillet, mixing bowl

5 tab olive oil
3 cups chicken broth
½ tsp fresh ground pepper
2 tsp sea salt
1 clove garlic - minced
½ lemon - juice and zest
¼ cup dry white wine
1 cup Arborio rice
3 carrots - peeled and diced small
1 small onion - diced
asparagus ends - cut small

First snap the asparagus and cut off several of the tender stalk pieces for the risotto. Start the risotto - in a mixing bowl add the salt, pepper, lemon, wine & garlic to the chicken broth and stir together. Add oil to the skillet and sauté the carrots, asparagus ends and onion for a few minutes. Add the risotto and toss into the oil and turn the heat to med-low Then start adding the chicken broth mix about a half cup at a time, stirring regularly. When the liquid is absorbed add the next half cup. When all the liquid is absorbed cover and turn off the heat.

Shrimp Scampi
2 tsp Earth Balance Butter Spread
2 stalks celery - cut in ½" pieces
1 sm red pepper - julienne sliced
3 green onions - chopped
¾ lb shrimp - thawed, tails removed
salt & pepper to taste
¼ cup dry vermouth
½ lemon - juice & zest
cilantro or parsley garnish

In the sauce pan sauté the celery, red pepper and onion in the Earth Balance. Remember most shrimp is pre-cooked and only needs to be heated to serve, if using raw shrimp it must cooked longer. Just a few minutes before serving add the shrimp and the remaining ingredients and toss until the shrimp are properly heated.

4 salmon fillets - about 6 oz ea
sea salt, pepper, chili powder
2 tab olive oil

Salt and pepper the salmon fillets and sprinkle with a light coat of chili powder, sauté skin side down in olive oil until the salmon starts to flake.

6 to 8 sprigs of asparagus each person
1 tsp olive oil
sea salt to taste
a few drops of balsamic vinegar

add the olive oil to a frying pan, heat oil and add the asparagus, sprinkle with sea salt and toss while cooking. When cooked to your preference of tenderness add a few drops of balsamic vinegar and toss. It is easy to over cook asparagus, it only takes 5 to 10 min to cook until tender, do this step just before serving to ensure crisp and hot asparagus.


To have everything finished at the same time: risotto first - takes about 35 min to cook. Salmon second - takes about 15 min to cook. Scampi third - takes about 10 min to cook. Asparagus for last - takes about 8 min to cook. Server everything on a warmed plate

Alternative Recipe Ideas

  • Substitute Caribbean Jerk seasoning for the chili powder
  • Substitute Italian seasoning for the chili powder
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm