Honey Brushed Salmon with Envy™ Apple Risotto


Serves 4



  • 1 Envy Apple
  • 2 C Chicken Stock
  • 2 t Sea Salt
  • 1T Olive Oil
  • 1 T Butter
  • ¼ C Chopped Onion
  • 1 t Garlic
  • 2/3 C Arborio Rice
  • 1 T Lemon Juice
  • ¼ C Dried Cherries
  • ¼ C Dried Apricots, Sliced
  • ¼ C Shaved Parmesan
  • ½ C Baby Spinach
  • 1 T Chopped Chives


  • 2 Envy™ Apples
  • 4 4oz Salmon Filets
  • 2 T Lemon Juice
  • 3 T Olive Oil
  • 1 T Sea Salt

Honey Sauce

  • 4 T Butter
  • 4 T Honey
  • 2 t Lemon Juice
  • 1 t Paprika



  1. Dice Envy into ¼ inch pieces and set aside.
  2. Add chicken stock to saucepan, bring to a boil, then simmer, and add salt.
  3. In a second pot, add olive oil and butter and melt together over medium heat.
  4. Add onion, diced Envy, and garlic to oil mixture and cook until tender, stirring frequently.
  5. Add rice, cherries, apricots, and lemon juice to the apple mixture and stir until absorbed.
  6. Then, begin to add the warmed chicken stock to the rice mixture one ladle at a time, stirring occasionally, until the broth is absorbed.
  7. After 15 minutes, add cherries and apricots, then continue to add chicken stock until risotto reaches texture.
  8. Remove risotto from heat, then stir in parmesan cheese.


  1. Preheat oven to 375 degrees.
  2. Pat salmon dry and place on foil lined baking sheet topped with oil and salt.
  3. Cut Envy apple into round slices, brush with lemon juice, and place on top of salmon
  4. Fold the side of the foil over the salmon in a tent shape.
  5. Place Envy topped salmon in the oven and bake until cooked through (10-20 minutes)

Honey Sauce

  1. In saucepan, melt butter and honey, then whisk in lemon juice and paprika.
  2. After sauce ingredients are combined, remove from heat and keep sauce warm by covering with a lid.
  3. Remove salmon from oven after it is cooked through and remove apple rounds.
  4. Using a basting brush, coat the top of salmon with honey sauce.

Plate salmon over risotto and then top with a garnish of spinach and chives.



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