Double Tomato Risotto with Salmon

From the Recipe Cove website.

1 (3/4-lb_ skinless salmon fillet
1 tsp. salt
2 1/2 cup reduced-sodium chicken broth
1 tsp. olive oil
1 onion, chopped
1 cup Arborio rice
1 large garlic clove, minced
1 zucchini, diced
1 c. shredded carrot
1 (3/4-lb) beefsteak tomato, diced
l/1 cup tomato-vegetable juice
1/4 tsp. black pepper
3 Tbsp. snipped fresh chives

Instructions:

1. Place the salmon on a microwavable plate and sprinkle with 1/4 tsp of the salt. Cover with plastic wrap; then prick a few holes in the plastic. Microwave on medium just until opaque in the center, 7-8 minutes. Uncover and let cool. Break into large chunks.

2. Meanwhile, bring the broth to a boil in a small saucepan; reduce the heat and keep at a bare simmer.

3. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the rice, garlic, and the remaining 3/4 tsp of salt; cook, stirring constantly, until the outer shell of the rice grains is translucent, about 1 minute.

4. Add one third (generous 3/4 cup) of the hot broth and cook, stirring frequently, until absorbed, about 5 minutes. Repeat with another one third of the broth, stirring until absorved before adding more. Add the remaining broth, the zucchini, and carrot; cook, stirring frequently, until the broth has been absorbed. Add the tomato, tomato-vegetable juice, and pepper; cook, stirring freuqently, just until the rice and vegetables are tender, about 5 minutes. Gently stir in the salmon and chives. Remove the pan from the heat and let stand, covered, until the salmon is heated through, about 3 minutes. Serve at once.

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