- 4
- 20 mins
- 50 mins
Ingredients
- SAUCE:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon chopped green onion
- 1 tablespoon lemon juice
- 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
- RISOTTO:
- 3 to 3-1/2 cups chicken broth
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 cup uncooked arborio rice
- 1 garlic clove, minced
- 2 teaspoons grated lemon peel
- 1/4 teaspoon pepper
- SALMON:
- 4 salmon fillets (6 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
Preparation
Step 1
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, 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 peel and pepper.
Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook 6-8 minutes on each side or until fish just begins to flake easily with a fork. Serve with sauce and risotto.
Yield: 4 servings.