Salmon with Dill Sauce & Lemon Risotto
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 4 servings
I love the classic combination of lemon and fish, and this salmon risotto is delicious and easy to throw together at the end of a long day. —Amanda Reed, Nashville, Tennessee
Ingredients
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SAUCE:
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1/2 cup mayonnaise
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1/4 cup sour cream
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1 tablespoon chopped green onion
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1 tablespoon lemon juice
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1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
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RISOTTO:
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3 to 3-1/2 cups chicken broth
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2 tablespoons olive oil
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1 shallot, finely chopped
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1 cup uncooked arborio rice
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1 garlic clove, minced
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2 teaspoons grated lemon zest
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1/4 teaspoon pepper
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SALMON:
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4 salmon fillets (6 ounces each)
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons olive oil
Directions
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1.
In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving.
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2.
In a small saucepan, bring broth to a simmer; keep hot. In a large saucepan, heat oil over medium heat. Add shallot; cook and stir until tender, 1-2 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes.
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3.
Stir in 1/2 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in lemon zest and pepper.
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4.
Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 6-8 minutes on each side. Serve with sauce and risotto.
Nutrition Facts
1 fillet with 3 tablespoons sauce and 3/4 cup risotto: 815 calories, 54g fat (10g saturated fat), 109mg cholesterol, 1273mg sodium, 44g carbohydrate (2g sugars, 1g fiber), 34g protein.
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