Sunday, December 13, 2009

Lemon Rosemary Salmon with Asparagus-mushroom Risotto

Place slices of lemon and rosemary on a sheet of aluminum foil big enough to make a package containing the salmon. Then place more rosemary and lemon on top of the fish and seal the package. Bake in a 350 F oven for 30 min or until the fish is flaky. We served the fish with a risotto, the basic recipe for which has appeared here before. We think risotto is a wonderful side for about any meat course you wish. It is versatile because the additives can be varied so widely. Asparagus and mushrooms are our favorites but you could use squash, peas, or almost any vegetable you wish. The tomatoes are topped with balsamic vinegar and grated Parmesan cheese, the same cheese used in the risotto. We served a chilled, dry white wine with the meal.



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