INGREDIENTS
2 tbsp
plain panko
1 tbsp
minced fresh parsley
1 tbsp
lite mayo
2 tsp
lemon juice
1
small shallot (minced)
1/2 tsp
Dijon mustard
salt and pepper
cayenne
10 oz
skinless salmon (cut into 1" pieces)
1/2 cup
chipotle panko
1/3 cup
vegetabe oil
Vegetable oil spray
4 tbsp
unsalted butter (divided)
1
onion (minced)
2 cups
Arborio rice
1/2 cup
dry white whine
5 cups
low-sodium chicken broth
1 1/2 cups
water
1 cup
grated Parmesan cheese
2 tbsp
minced fresh chives
salt and pepper