Pan Salmon & Lemon Risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 505.5
  • Total Fat: 27.9 g
  • Cholesterol: 111.9 mg
  • Sodium: 1,558.3 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 0.2 g
  • Protein: 37.4 g

View full nutritional breakdown of Pan Salmon & Lemon Risotto calories by ingredient
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Introduction

A delicious, filling, and health-conscious option for dinner, and it makes excellent, microwave friendly leftovers!

Prep time: 30 mins
Cook time: 30 mins

NB: Nutrition info for this recipe was calculated using salt and regular chicken broth; the sodium content may be significantly reduced by skipping the salt and using low sodium chicken broth.
A delicious, filling, and health-conscious option for dinner, and it makes excellent, microwave friendly leftovers!

Prep time: 30 mins
Cook time: 30 mins

NB: Nutrition info for this recipe was calculated using salt and regular chicken broth; the sodium content may be significantly reduced by skipping the salt and using low sodium chicken broth.

Number of Servings: 6

Ingredients

    2 lb salmon filets
    1 tsp salt (optional)
    2 cups arborio rice
    6 cup chicken broth
    3.5 tbsp butter, unsalted
    3 tbsp olive oil
    1 cup (about 3 oz) Parmesan cheese, shredded
    2 lemons
    2 large shallots, chopped
    1/4 cup dry white wine
    0.25 cup chopped fresh parsley

Tips

When making risotto, I've found the "just leave it be" method to be of considerable value. Many recipes will tell you to add liquid slowly and stir constantly; my experience is that this is unnecessary and just creates work for the chef and additional places where you can burn the risotto while producing the same quality product.

If you prefer to add the liquid slowly, add it 1.5 cups at a time and simmer until absorbed each time, stirring frequently (35 mins).


Nutrition info for this recipe was calculated using salt and regular chicken broth; the sodium content may be significantly reduced by skipping the salt and using low sodium chicken broth.


Directions

Cut the salmon into six roughly equal portions. Be careful to check for pin bones. Sprinkle the salt evenly over the portions.

Chop the shallots relatively finely. In a high-sided skillet or large sauce pan, add 1.5 tbsp butter, 1.5 tbsp olive oil, and the shallots over medium heat. Saute until shallots are tender (6 min).

Add rice, stir until thoroughly mixed with the shallots (1 min).

Add wine and stir until evaporated (30 secs).

Add chicken broth, simmer until absorbed (20-25 mins).

In a separate pan, add 1.5 oz olive oil and the salmon portions, skin down, over medium or medium low heat. Fry until cooked through, flipping half-way. The thicker portions may require additional frying on one side to complete cooking without burning. (15 mins)

Zest and juice the lemons and chop the parsley relatively fine. Once the rice has completely absorbed the chicken broth, add the remaining 2 tbsp butter, Parmesan cheese, lemon zest, parsley, and half the lemon juice. Stir through until the cheese and butter are melted and thoroughly integrated.

Remove the salmon from the pan when finished, remove skin from salmon with tongs (it should fall off and may have come off in the pan). Serve the salmon over the risotto, and optionally pour the remaining lemon juice over the salmon.


NB: When making risotto, I've found the "just leave it be" method to be of considerable value. Many recipes will tell you to add liquid slowly and stir constantly; my experience is that this is unnecessary and just creates work for the chef and additional places where you can burn the risotto while producing the same quality product.

If you prefer to add the liquid slowly, add it 1.5 cups at a time and simmer until absorbed each time, stirring frequently (35 mins).



Serving Size: Makes 6 portions

Number of Servings: 6

Recipe submitted by SparkPeople user METAPHILOSOPHER.

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