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Salmon with Dill Sauce & Lemon Risotto

 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
4 ServingsPrep: 20 min. Cook: 30 min.

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

Directions

  • In a small bowl, mix sauce ingredients. Refrigerate, covered, until

2 of 2

Salmon with Dill Sauce & Lemon Risotto (continued)

Directions (continued)

  • 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.
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.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now