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Salmon with Dill Sauce & Lemon Risotto Recipe

Salmon with Dill Sauce & Lemon Risotto Recipe

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. YIELD: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

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.

Nutritional Facts

1 fillet with 3 tablespoons sauce and 3/4 cup risotto: 815 calories, 54g fat (10g saturated fat), 109mg cholesterol, 1273mg sodium, 44g carbohydrate (2g sugars, 1g fiber), 34g protein .

Reviews for Salmon with Dill Sauce & Lemon Risotto

Sort By :
MY REVIEW
Laylay0308
Reviewed Aug. 1, 2016

"I added extra lemon zest and also lemon juice into the risotto. I also preferred the fish without the dill sauce. But still a very tasty dinner!"

MY REVIEW
riddlebit
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
gucci65
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
matteliz@swbell.net
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
Lderksen
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
kimspacc
Reviewed Feb. 22, 2014

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

MY REVIEW
spinardo
Reviewed Feb. 22, 2014

"This was delicious and so quick/easy to make. I added a little bit of lemon juice to the risotto just to give it a bit more flavor. I cooked the salmon in the oven instead of on the stove. Brushed each filet with a little bit of olive oil, sprinkled salt and pepper on top and baked it at 425 for about 10 mins. The dill sauce was wonderful. (I added lots of extra dill)."

MY REVIEW
jstowellsupermom
Reviewed Feb. 11, 2014

"I normally don't like salmon but this was great!"

MY REVIEW
raina2002
Reviewed Jan. 27, 2014

"My husband and I try to eat fish at least once a week. I'm more of a seafood fan than he is. He said this was the best fish I've ever made him. The ingredients tasted so fresh together! I didn't pan fry the fish however, I baked a full salmon at 350 for about 15-20 minutes."

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Wine Pairings

Full-Bodied White Wine

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