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 tomoatoes (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
Description
Spinach Adds A Splash Of Green To This Healthy Sauteéed Salmon Dish.
Bon Appetit Magazine
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