Thursday, March 6, 2008

Salmon Risotto

main meals

POINTS® Value: 8

Preparation Time:
 0 min
Cooking Time:
 0 min
Level of Difficulty:
main meals


·         1 cup uncooked arborio rice

·         2 tsp olive oil

·         3 1/2 cup fat-free chicken broth

·         3/4 cup Dole Green Onions, Sliced

·         1/4 cup dry sherry

·         1 cup reduced-fat sour cream

·         16 oz cooked farmed Atlantic salmon fillet(s)

·         1/2 cup buttermilk

·         2 tsp dried dill weed

·         1 tsp table salt, To taste

·         1 tsp black pepper, to taste


1. Combine rice and olive oil in 3-quart microwavesafe casserole dish; microwave on high, uncovered, 60 seconds. Add broth and stir well; cover and microwave on high 20 to 25 minutes, stirring every 8 minutes, until most of the liquid is absorbed and the riceis al dente. Let stand 2 to 3 minutes.
2. While rice is cooking, cook salmon in large greased non-stick skillet until fish flakes with fork, about 10 minutes. Remove fish from pan; remove skin, flake fish and set aside.
3. In same skillet, cook green onions and sherry over medium heat, stirring frequently, until tender. Stir in sour cream, milk, and dill week; add salmon and stir over low heat 2 to 3 minutes. Do not boil.
Stir salmon mixture into cooked risotto; season to taste with salt and pepper. Garnish with dill and parsley sprigs.



Post a Comment

<< Home