Salmon over Risotto Primavera
with Green Beans, Almond Gremolata & Lemon
The title “primavera” gets tacked onto pasta dishes all the time, but what does it actually mean? (So glad you asked!) The Italian word translates to “springtime”, and this creamy risotto dish earns its name with tender green peas and roasted green beans. Risotto is topped with simple roasted salmon and a bright lemon and almond gremolata for a refreshing dish that hits the spot in any season!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit
Seafood Stock Concentrate
(Contains Fish, Shellfish)
2 unit
Scallions
2 clove
Garlic
¾ cup
Arborio Rice
6 ounce
Green Beans
10 ounce
Salmon
(Contains Fish)
½ ounce
Sliced Almonds
(Contains Tree Nuts)
¼ ounce
Parsley
1 unit
Lemon
4 ounce
Peas
1 ounce
Cheese Roux Concentrate
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
8 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • In a medium pot, combine stock concentrates, 4 cups water (8 cups for 4), and a pinch of salt. Bring to a simmer, then reduce heat to low. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic; reserve a generous pinch in a small bowl.
• Heat a large drizzle of olive oil in a large pan over medium heat. Add rice, scallion whites, and remaining garlic. Cook, stirring, until scallion whites and garlic are fragrant and rice is translucent, 1-2 minutes. • Add 1 cup stock and a big pinch of salt; stir until liquid has mostly absorbed. Repeat with remaining stock—adding 1⁄2 cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. Add pinches of salt throughout to make sure risotto is well-seasoned.
• Trim and slice green beans on a diagonal into 1 1⁄2-inch pieces. Toss on one side of a lightly oiled, foil-lined baking sheet with a drizzle of oil, salt, and pepper (for 4 servings, spread out across the entire sheet). Roast on top rack for 3 minutes (you’ll add the salmon then). • Meanwhile, pat salmon* dry with paper towels and season all over with salt and pepper. Once green beans have roasted 3 minutes, remove sheet from oven. (For 4, leave green beans roasting; add salmon to a second, lightly oiled, foil-lined sheet and roast on middle rack.) Carefully add salmon, skin sides down, to empty side of sheet. • Return to top rack until salmon is cooked through and green beans are lightly browned, 8-10 minutes.
• Finely chop almonds. Finely chop parsley. Zest and quarter lemon. • To bowl with reserved garlic, add almonds, parsley, a squeeze of lemon juice, and 2 TBSP olive oil. (For 4 servings, use a big squeeze of lemon juice and 4 TBSP olive oil). Stir to combine. Season with salt and pepper. Set aside.
• In the last 2-3 minutes of cooking risotto, add peas and roasted green beans to pan with risotto; stir to combine. • Once risotto is done, reduce heat to low. Stir in cheese roux, lemon zest, 1⁄4 cup water (1⁄3 cup for 4 servings), and a big squeeze of lemon juice until combined. • Stir in scallion greens, half the Parmesan, and 2 TBSP butter (4 TBSP for 4) until melted and combined. Season generously with salt and pepper. TIP: If risotto seems dry, stir in a few splashes of hot water.
• Divide risotto between bowls; top with salmon. Spoon gremolata over salmon. Sprinkle with remaining Parmesan and serve.
