Salmon with Lemon Risotto
Prep Time
Serves
Cooking Mode
3 tbsp butter, chopped
1 tbsp olive oil, plus extra for brushing
1 onion, chopped
1½ cups arborio rice
4 cloves garlic, crushed, or 2 tbsp chopped garlic
½ cup dry white wine
6 cups Compliments Organic Low Sodium Vegetable Broth
1 tbsp finely grated lemon rind
¼ cup Compliments Organics Dill, chopped
1½ cups finely grated Compliments Parmesan Cheese
4 6-oz. salmon fillets
3 tbsp butter, chopped
1 tbsp olive oil, plus extra for brushing
1 onion, chopped
1½ cups arborio rice
4 cloves garlic, crushed, or 2 tbsp chopped garlic
½ cup dry white wine
6 cups Compliments Organic Low Sodium Vegetable Broth
1 tbsp finely grated lemon rind
¼ cup Compliments Organics Dill, chopped
1½ cups finely grated Compliments Parmesan Cheese
4 6-oz. salmon fillets
Directions
1Place the butter and oil in a large heavy-based saucepan over medium heat.
2Add onion and cook for 2–5 minutes or until softened.
3Add rice and garlic; stir for 1 minute or until rice is well coated.
4Add the wine and cook for 1 minute or until evaporated.
5Gradually add the broth, 1 cup at a time, stirring continuously, for 25-30 minutes or until absorbed and rice is al dente.
6Stir in lemon rind, dill and cheese.
7Heat a large nonstick frying pan over high heat.
8Brush salmon with the extra oil and cook, skin side down, for 2–3 minutes or until crispy.
9Turn and cook for a further 2–3 minutes until salmon is cooked to your liking.
10Serve with risotto.
Disclaimer
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Personal Note
Personal Note