Fillet of Salmon with Fennel, Tomatoes and Risotto

Name: Fillet of Salmon with Fennel, Tomatoes and Risotto
Yield: 4 Servings
Ingredients: 4 1/2 cups bottled clam juice, divided; 2 1/2 tablespoons butter, divided; 2 1/2 tablespoons olive oil, divided; 1/2 cup chopped white onion; 1 cup arborio rice or medium-grain white rice; 3/4 cup dry white wine, divided; 4 6-to-8-ounce salmon fillets; 3/4 cup chopped red onion; 2 garlic cloves, minced; 2 medium fennel bulbs, trimmed, halved, thinly sliced crosswise; 3/4 cup chopped plum tomatoes (about 2 small); 1 1/2 cups (packed) baby spinach leaves; 5 teaspoons chopped fresh tarragon, divided; 1/2 cup freshly grated Parmesan cheese; Chopped fresh chives

By Doveberry Inn in West Dover VT

August 31, 2007

Recipe notes