Orange Glazed Salmon over Beet Risotto

Deselect All

1/4 cup (½ stick) butter

1 yellow onion (medium size), finely chopped

kosher salt and cracked black pepper to taste (~ ¼ tsp each)

1 (8.25-ounce) can beets, drained and finely chopped

1 cup Arborio rice

3 cups canned chicken broth

1 tablespoon balsamic vinegar

½ cup Parmesan cheese, grated

Orange Glaze:

1 (11-ounce) can mandarin oranges, drained

½ cup light brown sugar, packed

2 teaspoons Dijon mustard

4 (6-ounce) salmon fillets

To Serve:

1 cup arugula