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

Description

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