Sunday, February 9, 2014

Salmon and Dill Sauce with Lemon Risotto

This is my weekly salmon recipe!  My favorite part of this is the sauce.  While it calls for mayo and sour cream, I found myself without any sour cream so I just added a bit more lemon juice and it came out perfectly.  And the creamy, lemony risotto just brings it all together.

I rarely use dried herbs when fresh is available, but this time the dried dill worked just fine in the sauce.  The fresh lemon juice and zest really brings up the flavor.


1/2 cup mayo
1/4 cup sour cream
1 Tbsp chopped green onion
1 Tbsp lemon juice
1 1/2 tsp snipped fresh dill or 1/2 tsp dried dill weed

3 to 3 1/2 cups chicken broth
2 Tbsp EVOO
1 shallot, finely chopped
1 cup uncooked arborio rice
1 garlic clove, minced
2 tsp grated lemon peepl
1/4 tsp black pepper

4 salmon fillets (4-6 oz each)
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp EVOO

Lemon wedges, for garnish

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 1-2 minutes or until tender.  Add rice and garlic; cook and stir 1-2 minutes or until rice is coated.

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, stirring until broth has been absorbed afer each addition, until rice is tender but firm to the bite, and risotto is creamy.  Remove from heat; stir in lemon peel and pepper.

Meanwhile, sprinkle fillets with S&P.  In a large skillet, heat oil over medium heat.  Add fillets; cook 6-8 minutes on each side or until fish just beings to flake easily with a fork.  Serve salmon with sauce, risotto, and lemon wedges (if desired).

Recipe Source: Taste of Home, February 2014, p. 65

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