Orange Glazed Salmon over Beet Risotto

Using canned foods means less prep and year-round availability, so you can make healthy, homemade meals a reality, more often. And you can't have Orange Glazed Salmon without the oranges! Thanks to canned foods, you can prepare this recipe all-year-round, even when oranges aren't in season.
  • Level: None
  • Total: 45 min
  • Active: 5 min
  • Yield: 4 Servings
  • Nutrition Info
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Ingredients

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

Directions

  1. Preheat the oven to 425°F. For risotto: Melt butter in heavy large saucepan over medium heat. Add onion and saute until fragrant and translucent; season with salt and pepper. Stir in the beets and cook for an additional minute before mixing in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Stir in Parmesan cheese just before taking off heat and season to taste with salt and pepper. Meanwhile, prepare the orange glaze. In a small saucepan add the mandarin oranges, brown sugar, and mustard and bring to a boil, cooking for 2 minutes. On a foil lined baking sheet, season the salmon fillets with salt and pepper skin side down, before brushing the glaze over the top of each salmon fillet. Bake uncovered for 10-12 minutes or until fish flakes with a fork. To serving, spoon risotto evenly into 4 shallow bowls. Top each serving with 1/4 cup arugula followed by the glazed salmon fillets. 
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