Salmon with Dill Sauce & Lemon Risotto

Name: Salmon with Dill Sauce & Lemon Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 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 zest; 1/4 teaspoon pepper; SALMON:; 4 salmon fillets (6 ounces each); 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive oil

TOTAL TIME: Prep: 20 min. Cook: 30 min. YIELD: 4 servings.

I love the classic combination of lemon and fish, and this salmon risotto is delicious and easy to throw together at the end of a long day. —Amanda Reed, Nashville, Tennessee

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 zest
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 until tender, 1-2 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes.
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 zest and pepper.
4. Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 6-8 minutes on each side. Serve with sauce and risotto.

Nutrition 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.