Ingredients:
8 oz Salmon
2 oz Canola Oil or Safflower Oil

Sundried Tomato Pesto:
4 oz Basil
2 oz Almonds
2 oz Garlic
2 oz Olive Oil
1 oz Parmesan Cheese (grated)
1 tbsp Salt
2 oz Sundried Tomatoes

Asparagus Risotto:
6 spears Asparagus (bases trimmed, stems and tops cut ¼”)
6 oz Arborio Rice
1 oz Olive Oil
1/4 cup Yellow Onion (diced)
1 oz Garlic (minced)
32 oz Chicken Stock
4 oz White Wine
1 oz Parmesan Cheese (grated)
1 tbsp Salt

Parmesan Bread Crumbs:
16 oz Breadcrumbs
1/2 oz Oregano (dry)
1/8 oz Garlic (minced)
1/2 oz Rosemary (dry)
1/2 oz Thyme (dry)
1.25 oz Parmesan Cheese (grated)
1/2 oz Paprika

Method of Preparation:
In a small stockpot, heat the chicken stock to a boil, reserving 1/2 cup. In another small stockpot, put olive oil and onion. Sweat the onion until it becomes translucent. Add the garlic and cook until just before brown. Add the Arborio rice and, stirring frequently, cook until slightly opaque. Slowly add the chicken stock, one ladle at a time, stirring frequently, until Arborio rice becomes al dente. Reserve for plating.

In a shallow bowl, combine breadcrumbs, oregano, garlic, rosemary, thyme, Parmesan cheese and paprika. Mix thoroughly.

Take the cleaned, portioned salmon and place into breadcrumb mixture presentation side down and lightly press. Remove salmon.

In a hot sauté pan put the cleaned and portioned salmon with the crust side down. After about 2-3 minutes, or edges of crust become golden brown, flip over and put in oven at 500 degrees for 4 minutes. Remove from oven.

In a sauté pan put oil, garlic and asparagus. Sauté until garlic is golden brown. Add risotto and white wine, sauté until all is incorporated. Add 1/2 cup chicken stock and parmesan. Reserve for plating.

Plating:
On a plate place risotto in center, salmon on top with crust side facing upwards and pesto around the edge of the plate.