Instructions: Place asparagus in skillet with 1 teaspoon salt and water to cover. Bring to boil. Cook at medium-high heat until asparagus is tender, about 10 minutes.

Drain well and set aside.

Heat oil in skillet. Add shallot and saute 1 minute over medium heat. Add whiskey and cook over high heat to reduce liquid by half, 3 to 4 minutes. Add rice and saute 1 minute to moisten grains. Add 1/2 cup chicken broth and cook at medium heat until rice absorbs liquid, stirring occasionally, 7 to 10 minutes.

Add another 1/2 cup broth and repeat. Add about 2 more cups broth, 1/2 cup at a time, and allow each to be absorbed before adding more. When rice is almost tender, stir in salmon cubes and cook 8 to 10 minutes. Add additional broth if mixture is dry.

Stir in reserved asparagus, dill, green onions, cream, salt and pepper to taste. Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.