Lemon Risotto Salmon Recipes

SALMON WITH DILL SAUCE & LEMON RISOTTO

Steps:

• 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 until tender, 1-2 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes., 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., 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.

SMOKED SALMON & LEMON RISOTTO

Steps:

• Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
• Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don't add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.

SALMON RISOTTO WITH PRESERVED LEMON

Steps:

• Heat the oil in a medium stock pot, preferably one with a smaller diameter so the liquid evaporates more slowly. Cook the onions until soft and translucent, 5-7 minutes. Add the arborio rice and cook for another minute. Add the white wine, bring to a boil, and boil until the wine is mostly evaporated, 2-3 minutes.
• Add about a quarter of the hot fish stock. Cook, stirring regularly, until most of the broth has evaporated. Stir in the preserved lemon, the dill and the salt.
• Continue adding the broth, ¼ cup at a time, stirring regularly as the rice absorbs the broth and begins to swell and become creamy in texture (this will take 20-25 minutes). Lastly, stir in the butter and then carefully the salmon. Stir in the reserved ¼ cup broth if the rice is too dry. Add salt to taste.
• Serve immediately garnished with some fresh dill.

LEMON RISOTTO

Steps:

• Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

RISOTTO WITH SALMON, LEMON, FRESH HERBS, AND RICOTTA SALATA

Steps:

• In a 2-quart saucepan, bring the stock or broth to a simmer. In a heavy 4-quart saucepan, heat the oil over medium heat and sauté the onion and garlic until translucent but not brown, about 3 minutes. Add the rice and stir until the grains are well coated with oil, about 1 minute. Add the wine, let it come to a boil, and cook, stirring constantly, until most of the wine evaporates.
• Add ½ cup of the stock or broth to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid. Adjust the heat so the risotto is kept at a slow simmer. Repeat, adding ½ cup of the liquid at a time, stirring until it is almost fully absorbed before adding more. Reserve ¼ cup of the liquid for adding at the end. After about 18 minutes, the rice will be plump, creamy, and cooked through but still slightly chewy. Stir in the salmon and the remaining ¼ cup of the stock or broth. Stir gently until the salmon is cooked through, about 3 minutes. Stir in the lemon zest, lemon juice, and fresh herbs. Season to taste with salt and pepper.
• Spoon the risotto into warmed shallow bowls. Garnish each serving with some of the cheese and serve immediately.

SALMON RISOTTO

Steps:

• Heat the stock in a jug pot. Leave it on low heat, it should remain hot while you cook the risotto, but it should not boil.
• Melt 1 tablespoon of the butter in a heavy-bottomed pot or Dutch oven. Chop the onion very finely and cook it for about 2 minutes until translucent, it should not get any color.
• Add the rice (unwashed) and stir well to coat it with the butter. Stir for about 2 minutes, it should start looking glossy.
• Pour white wine and stir until all the wine is evaporated. If you don't want to use wine, replace it with stock.
• Slowly, start adding the stock, about 1-2 ladleful at a time. Stir well but gently after each addition. You don't have to stir continuously, but stir often, it helps release the starches in the rice making the risotto creamy. This should take about 25 minutes, but check the packet's instructions concerning the cooking time. The rice should be soft, but not mushy.
• Stir in the grated Parmesan and the remaining butter. Stir well to melt the butter and the cheese, the rice should be creamy and glossy. Adjust the taste with some salt, if necessary.
• Remove from the heat, cover, and let stand while you sear the salmon in the pan.
• Cut the fish fillets into cubes, about 2 cm/ 0.8 inches. Heat the olive oil in a non-stick pan. Add the fish to the pan and sear, stirring often but gently, for 3-4 minutes. It should be just cooked through, it will continue cooking once you've stirred into the risotto.
• Add the salmon cubes and the chopped dill to the rice and combine gently.

SALMON ON LEMON AND HERB RISOTTO RECIPE

Steps:

• Heat the oil and sauté the onion until soft. Add the rice and stir until well coated with the oil.
• Add enough stock to just cover the rice and simmer until just absorbed. Add more stock and repeat until all stock and wine is used
• Add peas for last 3 mins of cooking time and finely stir in lemon and herbs.
• While the risotto is cooking, place each salmon fillet on a square of foil and top with the spread and lemon juice. Fold up and cook in preheated oven 180°C/350°F/gas 4 for around 15 mins or until cooked.
• Serve the fish on top of the risotto and garnish with fresh herbs.

LEMON RISOTTO SALMON

Steps:

• Over Medium heat, saute the garlic and onion in olive oil until the onion is glassy (about 5 minutes). Add the rice and saute until the rice becomes slightly translucent with small white dots in the middle. (This takes about one minute.) Add one cup of the vegetable stock. Stir continuously. As the liquid cooks down, continue to add liquid one cup at a time, alternating between the vegetable stock and the white wine. (I like the wine flavor, and I think it makes for a dish that is much lower in sodium.) After 10 minutes, add the lemon juice and continue stirring. After about 18 minutes, begin testing the rice every 2 minutes. (NOTE: This entire process of adding liquid takes about 20 minutes, and you must stir continuously.) When the rice is almost done, add the fresh lavender. Remove the rice from the heat after 2 minutes. Add the flaked salmon and mix well. Add the cheese and olive oil and mix again. Spoon into a serving bowl and enjoy.