Spring is here and with it comes all of the great Spring produce! One of my favorite things to do in the Spring is browse the farmer’s markets to see all of the in-season goodies. It really inspires my cooking and everything just tastes better when it’s that fresh! In anticipation of the upcoming warmer weather and mornings at the markets, I prepared this Spring-inspired meal and paired it with my favorite wine to drink in the spring: Austerity Wine Chardonnay. The fattiness of the salmon, the creaminess of the risotto, and the freshness of the asparagus all paired so well with the creamy, buttery finish of the Chardonnay. I even added a little wine to the risotto!
With grapes grown in Arroyo Seco (which translates to Dry Riverbed), this Chardonnay benefits tremendously from the soil that is heavy in both sand and gravel & that helps develop the complexity of the grapes. The rocks in the area reflect the midday sun and then help radiate that heat long past sunset, which prevent the vines from freezing during the coldest of nights. Coupled with the winds from Monterey Bay, the grapes ripen slowly, which intensifies the fruit flavor.
– 2 Wild Alaskan Salmon filets
– 2 Tbsp lemon juice
– 1 Leek, rinsed and thinly sliced (you can also use a few ramps if they’re available to you!)
– 1 Cup cremini mushrooms, thinly sliced
– 1 Cup carnaroli rice (or other risotto rice such as Arborio)
– 4 Cups chicken stock
– 1 Cup shredded parmesan
– 2 Tbsp unsalted butter
– 1/4 Cup Chardonnay
– 10-12 Asparagus stalks with ends trimmed
Preheat the oven to 350ºF. Place filets on a parchment paper lined tray. Season with lemon juice and salt and pepper. Place in oven and cook for 15-20 minutes.
Add a little oil to a pan over low-medium heat. Add asparagus and cook until tender.
Melt the butter in a skillet over medium-high heat. Add sliced leeks and cook until clear and tender. Add mushrooms and cook until tender. Remove leeks and mushrooms and set aside in a bowl. Add rice and stir in the chardonnay until it is absorbed. Add chicken stock 1/2 cup at a time while continuously stirring. Add each 1/2 cup once the previous one is absorbed. This will take about 25 minutes. Once all of the stock is absorbed, stir in the cheese and mushroom leek mixture.
Serve immediately with the salmon, asparagus, and a chilled glass of Chardonnay. Enjoy!