Orange Glazed Salmon over Beet Risotto

INGREDIENTS

Risotto:

• 1/4 cup (1/2 stick) butter
• 1 yellow onion (medium size), finely chopped
• kosher salt and cracked black pepper to taste (~ 1/4 tsp each)
• 1 (8.25-ounce) can beets, drained and finely chopped
• 1 cup Arborio rice

• 3 cups canned chicken broth
• 1 tablespoon balsamic vinegar
• 1/2 cup Parmesan cheese, grated

Orange Glaze:

• 1 (11-ounce) can mandarin oranges, drained
• 1/2 cup light brown sugar, packed
• 2 teaspoons Dijon mustard
• 4 (6-ounce) salmon fillets

To Serve:

• 1 cup arugula

PREPARATION

Preheat the oven to 425°F.

For risotto: Melt butter in heavy large saucepan over medium heat. Add onion and saute until fragrant and translucent; season with salt and pepper. Stir in the beets and cook for an additional minute before mixing in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Stir in Parmesan cheese just before taking off heat and season to taste with salt and pepper.

Meanwhile, prepare the orange glaze. In a small saucepan add the mandarin oranges, brown sugar, and mustard and bring to a boil, cooking for 2 minutes.

On a foil lined baking sheet, season the salmon fillets with salt and pepper skin side down, before brushing the glaze over the top of each salmon fillet. Bake uncovered for 10-12 minutes or until fish flakes with a fork.

To serving, spoon risotto evenly into 4 shallow bowls. Top each serving with ¼ cup arugula followed by the glazed salmon fillets.