Recipe – Today: Salmon Pan Roast with Asparagus Risotto

RINewsToday

by Anthony Salemme, contributing chef The risotto takes some time and patience but it’s totally worth it in the end. Salmon 4 6-ounce salmon fillet 2 teaspoons smoked paprika 2 teaspoons lemon pepper 1 Tablespoon olive oil Risotto  1 large bunch of asparagus washed and trimmed  2 cups uncooked Arborio rice  1 Tbs butter  1…

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Baked Egg Artichoke Gratin

RINewsToday

Baked Egg Artichoke Gratin with Prosciutto, Pine Nuts and Melting Gorgonzola by Anthony Salemme, contributing chef     National Artichoke Day is March 16th Serves 2 This is simple brunch or dinner served with toasted baguette. 1 14-ounce can quartered artichokes (drained well on a paper towel) 3 ounces sliced prosciutto (cut each slice in quarters) 2/3…

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