SALMON WITH DILL SAUCE & LEMON RISOTTO
I love the classic combination of lemon and fish, and this dish is delicious and easy to throw together at the end of a long day. -Amanda Reed, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving., 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., 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., 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 : Calories 815 calories, Fat 54g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 1273mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
SMOKED SALMON & LEMON RISOTTO
Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
- Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don't add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.
Nutrition Facts : Calories 500 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.58 milligram of sodium
LEMON RISOTTO
Pucker up! This risotto is super-tangy but you'll still want to kiss it, it's so good.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat the stock and 2 cups water over medium low heat.
- In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.
SALMON RISOTTO WITH DILL & LEMON
Make and share this Salmon Risotto With Dill & Lemon recipe from Food.com.
Provided by captain shep
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- HEAT 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 5 minutes. ADD the garlic, lemon zest and zucchini and cook for another 3 minutes. ADD the rice and cook for a minute, stirring to coat the rice grains with oil. POUR in the wine and stock, add the dill, salt and pepper and bring to the boil. COVER with a lid, reduce the heat to low and cook for 18 minutes. ADD the peas and salmon on top and cook, covered, for another 2 minutes. STIR in the reserved tablespoon of olive oil, the lemon juice and cheese and mix until well combined.
Nutrition Facts : Calories 889.8, Fat 34.4, SaturatedFat 7.4, Cholesterol 76.2, Sodium 1507.6, Carbohydrate 95.7, Fiber 6, Sugar 6.3, Protein 37.3
LEMON RISOTTO
Make and share this Lemon Risotto recipe from Food.com.
Provided by Just Call Me Martha
Categories Short Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onion in butter until soft.
- Stir in lemon zest.
- Add rice to onion mixture.
- Stir well to coat all grains of rice.
- Adjust heat to low-medium.
- Add 1/2 cup of broth plus 2 Tbsp lemon juice.
- Broth should simmer, reduce and thicken.
- Add another 1/2 cup of broth.
- Stir until absorbed.
- Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
- If necessary, add more water.
- When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
- Season with salt, pepper and the remainder of lemon juice.
- Serve with grated parmesan on top.
SMOKED SALMON & LEMON RISOTTO
Make and share this Smoked Salmon & Lemon Risotto recipe from Food.com.
Provided by English_Rose
Categories Short Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry the onion in the oil for 5 minutes Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 minutes
- Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
- Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest.
- Grind in some black pepper, but don't add salt as the salmon will be salty enough.
- Leave for 5 mins to settle, then taste and add some more pepper and salt if you like. Serve topped with reserved salmon (roughly torn) and serve with lemon wedges.
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