Salmon with Lemon Risotto

4
Medium
Dinner

Characteristics

Without Eggs Without nuts Without peanuts High Omega 3

Nutritional Facts Per Serving

820
Calories
59 g
Protein
66 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 820
  • Lipides 36 g
    • Saturated fat  14 g
  • Cholesterol 150 mg
  • Sodium  1070 mg
  • Carbs 66 g
    • fiber  4 g
    • Sugar  5 g
  • Protein 59 g

Ingredients

  • 3 tablespoons butter, chopped
  • 1 tablespoon olive oil, plus extra for brushing
  • 1 onion, chopped
  • 11/2 cups arborio rice
  • 4 cloves garlic, crushed, or 2 tablespoons chopped garlic
  • 1/2 cup dry white wine
  • 6 cups Compliments Organic Low Sodium Vegetable Broth
  • 1 tablespoon finely grated lemon rind
  • 1/4 cup Compliments Organics Dill, chopped
  • 11/2 cups finely grated Compliments Parmesan Cheese
  • 4 6-oz. salmon fillets

Method

  1. Place the butter and oil in a large heavy-based saucepan over medium heat. 
  2. Add onion and cook for 2–5 minutes or until softened. 
  3. Add rice and garlic; stir for 1 minute or until rice is well coated. 
  4. Add the wine and cook for 1 minute or until evaporated. 
  5. Gradually add the broth, 1 cup at a time, stirring continuously, for 25-30 minutes or until absorbed and rice is al dente. 
  6. Stir in lemon rind, dill and cheese.
  7. Heat a large nonstick frying pan over high heat. 
  8. Brush salmon with the extra oil and cook, skin side down, for 2–3 minutes or until crispy. 
  9. Turn and cook for a further 2–3 minutes until salmon is cooked to your liking. 
  10. Serve with risotto.

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