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
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.
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.
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.
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. Directions 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
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