Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil; set aside. Add vegetable broth to a large saucepan over low heat.

2. Step2

   To make vinaigrette, whisk together mint, rosemary, 1/2 teaspoon lemon zest, lemon juice, and 3 tablespoons olive oil in a small bowl. Season with salt and pepper; set aside.

3. Step3

   Drizzle 1 tablespoon olive oil on prepared baking sheet; add salmon to baking sheet. Season salmon with salt, pepper, and remaining 1/2 teaspoon lemon zest. Drizzle salmon fillets with an additional 1 tablespoon of olive oil. Bake for 20 minutes or until fish easily flakes with a fork (145 degrees). Remove salmon from oven and top with vinaigrette; set aside and keep warm.

4. Step4

   Meanwhile, add 1 tablespoon olive oil and 1 tablespoon butter to a large skillet over medium-high heat. Add shallots and thyme. Cook 3 to 5 minutes or until shallots have softened. Stir in cabbage and season with salt. Cook, stirring occasionally for 10 minutes or until softened.

5. Step5

   Add dry Arborio rice to cabbage mixture. Cook 3 to 4 minutes or until rice is lightly toasted. Stir in white wine cook 1 to 2 minutes.

6. Step6

   Reduce heat to medium-low. Stir in broth, 1/2 cup at a time, letting broth absorb in to rice before adding more broth. Continue adding 1/2 cup of broth at a time until rice is al dente, about 12 to 15 minutes. Stir in Parmesan cheese, and remaining 4 tablespoons butter; remove from heat.

7. Step7

   Serve risotto with cooked salmon. If desired, garnish with fresh herbs.