on the light side

WILD SALMON & WHITE ASPARAGUS RISOTTO

Replacing refined carbs with vegetables is never a bad idea, and in fact cauliflower “rice” has become something of a modern staple. White asparagus can be a superb, and maybe even better, rice replacement too—here as a risotto, served with seasonal wild salmon.

TARRAGON WALNUT SAUCE

⅓ cup (80 mL) olive oil

½ cup (125 mL) walnut pieces

¼ cup (60 mL) firmly packed parsley

3 tbsp (45 mL) firmly packed tarragon

4 tsp (20 mL) lemon juice

1 clove garlic

2 tsp (10 mL) honey

Salt and freshly ground black pepper to taste

2 lbs (1 kg) white asparagus, stalks peeled 3 tbsp (45 mL) olive oil, divided

¼ cup (60 mL) finely chopped shallots 3 cloves garlic, finely chopped

Salt and finely ground black pepper

¼ cup (60 mL) dry white wine, preferably a Grüner Veltliner or Pinot Gris

¼ cup (60 mL) butter, cut into chunks

6 pieces (each 5 oz/150 g) wild salmon, skin on, pin-boned

1 To make the tarragon walnut sauce, combine the olive oil, walnuts, herbs, lemon juice, garlic and honey in a food processor; pulse until mixture resembles pesto. Season with salt and pepper. (Sauce may be made up to 1 day in advance and kept covered and refrigerated. Return to room temperature before use.)

2 Roughly chop the asparagus. Working in batches, finely chop in food processor being careful not to over-process and liquefy. Collect in a large bowl.

3 Heat 2 tbsp (30 mL) oil in a large skillet over medium heat; add shallots and cook until translucent, about 3 minutes. Stir in garlic and cook 30 seconds longer.

4 Add asparagus to pan (along with collected liquid if any) and season with salt and pepper. Pour wine over, bring to a boil and cook for 3 to 4 minutes or until a scant amount of liquid remains. Reduce heat to low, cover and cook for an additional 4 to 5 minutes or until tender. Add butter and stir until melted; keep warm while preparing the salmon.

5 Season fish with salt and pepper. Add remaining 1 tbsp (15 mL) olive oil to a large nonstick skillet over medium-high heat. Once hot, add fillets skin-side down and cook for 3 to 4 minutes or until crisp and golden. Carefully flip and cook an additional 2 to 3 minutes longer.

6 Divide asparagus risotto between 6 shallow bowls. Top each with a piece of salmon and a generous spoonful of the tarragon walnut sauce.

Serves 6