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Salmon with Dill Sauce & Lemon Risotto Recipe
Salmon with Dill Sauce & Lemon Risotto Recipe photo by Taste of Home

Salmon with Dill Sauce & Lemon Risotto Recipe

Read Reviews (8)
4.75 8
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 4 servings

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

Nutritional Facts

1 fillet with 3 tablespoons sauce and 3/4 cup risotto equals 815 calories, 54 g fat (10 g saturated fat), 109 mg cholesterol, 1,273 mg sodium, 44 g carbohydrate, 1 g fiber, 34 g protein.

Directions

  1. In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving.
  2. 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.
  3. 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.
  4. 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.
Originally published as Salmon & Dill Sauce with Lemon Risotto in Taste of Home

Nutritional Facts

1 fillet with 3 tablespoons sauce and 3/4 cup risotto equals 815 calories, 54 g fat (10 g saturated fat), 109 mg cholesterol, 1,273 mg sodium, 44 g carbohydrate, 1 g fiber, 34 g protein.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Salmon with Dill Sauce & Lemon Risotto(8)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 27, 2014

Fabulous recipe. Salmon so easy to make; risotto so much healthier than another version that I make with butter and a ton of Parmesan....the lemon was just right!! I'd make this for company in a heartbeat.

MY REVIEW
Reviewed Feb. 27, 2014

Excellent recipe ! I used all sour cream intead of mayo. I also used chopped capers in the sauce. Very quick and yummy recipe !

MY REVIEW
Reviewed Feb. 24, 2014

The sauce is great with the salmon! I substituted ground dried lemon peel for the fresh peel in the risotto, however, and this was NOT a good thing. Next time I will definitely make it as written.

MY REVIEW
Reviewed Feb. 22, 2014

This was a great recipe that was easy and fairly quick to make. We did find that the dill sauce was a little strong of mayonnaise, but that's an easy adjustment for the next time we make this!

MY REVIEW
Reviewed Feb. 22, 2014

Easy to make and very good. I also baked the fish, and it was great.

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