Roast Salmon and Peppers with Caper Vinaigrette
1 cup long-grain white rice
2 small red bell peppers, quartered
1 fennel bulb, thinly sliced
2 T. olive oil
Kosher salt and black pepper
1 1 ¼ -lb piece skinless salmon fillet
¼ cup fresh flat-leaf parsley, chopped
1 T. capers, chopped
1 T. red wine vinegar
Heat oven to 400 degrees F. Cook the rice according to the package directions.
Meanwhile, in a large roasting pan, toss the bell peppers, fennel, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 5 minutes. Season the salmon with ¼ teaspoon salt and 1/8 teaspoon pepper and nestle it among the vegetables. Roast until the salmon is opaque throughout and the vegetables are just tender, 14 to 16 minutes.
In a small bowl, combine the parsley, capers, vinegar, and the remaining tablespoon of oil. Drizzle over the salmon and rice.
3 T. unsalted butter
1 medium onion, finely chopped Kosher salt and black pepper
1 cup Arborio rice
½ cup dry white wine
3 ½ cups low-sodium chicken broth, plus more if needed
½ cup grated Parmesan (2 ounces), plus more for serving
2 T. chopped fresh flat-leaf parsley
Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes more. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
Stir in the Parmesan and the remaining tablespoon of butter. Sprinkle with the parsley and additional Parmesan, if desired.