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
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 815 calories, Fat 54g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 1273mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
SMOKED SALMON & LEMON RISOTTO
Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 500 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.58 milligram of sodium
SALMON WITH LEMON AND DILL
This is a wonderful (and easy) recipe I got from my Aunt. The flavors of lemon and dill really complement the fish. I like to use wild Alaskan salmon for this recipe, but any salmon will work. I usually don't measure, so these are all estimates. Play with the ingredients to suit your own tastes!
Provided by Michelle Ramey
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
- Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 2.4 g, Cholesterol 104.3 mg, Fat 22.1 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 9.4 g, Sodium 196.6 mg, Sugar 0.5 g
SALMON RISOTTO
Creamy salmon risotto with fresh fish, dill and Parmesan, incredibly delicious and very easy to make.
Provided by Adina
Categories Pasta and Rice
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 454 kcal, Carbohydrate 30 g, Protein 24 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 67 mg, Sodium 849 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 13 g
SALMON RISOTTO WITH PRESERVED LEMON
Provided by Kimberly Killebrew, www.daringgourmet.com
Time 35m
Yield Serves 4
Number Of Ingredients 10
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.
FRESH SALMON WITH DILL & CAPERS
A quick and simple roast fish dish that's packed with flavour and moisture - perfect for batch cooking
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 35m
Number Of Ingredients 7
Steps:
- Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
- If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.
Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 32 grams protein, Sodium 0.6 milligram of sodium
BAKED LEMON GARLIC SALMON RECIPE
Provided by Suzy Karadsheh
Time 28m
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees F.
- Make the lemon-garlic sauce. In a small bowl or measuring cup, mix together the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano, paprika and black pepper. Give the sauce a good whisk.
- Prepare a sheet pan lined with a large piece of foil (should be large enough to fold over salmon). Brush top of the foil with extra virgin olive oil.
- Now, pat salmon dry and season well on both sides with kosher salt. Place it on the foiled sheetpan. Top with lemon garlic sauce (make sure to spread the sauce evenly.)
- Fold foil over the salmon (seam-side up). Bake for 15 to 20 minutes until salmon is almost completely cooked through at the thickest part (cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 1/2 or more inches, it may take a bit longer.)
- Carefully remove from oven and open foil to uncover the top of the salmon. Place under the broiler briefly, about 3 minutes or so. Watch closely as it broils to make sure it doesn't overcook and the garlic does not burn.)
Nutrition Facts : Calories 388 calories, Sugar 3.8 g, Sodium 7.8 mg, Fat 25.8 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 11.8 g, Fiber 1.1 g, Protein 33.1 g, Cholesterol 0 mg
SALMON RISOTTO WITH DILL & LEMON
Make and share this Salmon Risotto With Dill & Lemon recipe from Food.com.
Provided by captain shep
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- HEAT 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 5 minutes. ADD the garlic, lemon zest and zucchini and cook for another 3 minutes. ADD the rice and cook for a minute, stirring to coat the rice grains with oil. POUR in the wine and stock, add the dill, salt and pepper and bring to the boil. COVER with a lid, reduce the heat to low and cook for 18 minutes. ADD the peas and salmon on top and cook, covered, for another 2 minutes. STIR in the reserved tablespoon of olive oil, the lemon juice and cheese and mix until well combined.
Nutrition Facts : Calories 889.8, Fat 34.4, SaturatedFat 7.4, Cholesterol 76.2, Sodium 1507.6, Carbohydrate 95.7, Fiber 6, Sugar 6.3, Protein 37.3
More about "salmon risotto with dill lemon food"
RISOTTO WITH SALMON RECIPE - AUTHENTIC ITALIAN RECIPES
From nonnabox.com
4/5 (2)Total Time 35 minsCategory RisottoCalories 656 per serving
- In a bowl, mix the butter with the grated lemon zest, and the chopped dill,marjoram, and thyme herbs. Add salt to taste. Set aside.
SEARED SALMON WITH LEMON RISOTTO - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
4.8/5 (21)Total Time 35 minsCategory MainCalories 671 per serving
SALMON, DILL & LEMON RISOTTO - BERTOLLI UK
From bertolli.co.uk
- Melt a big knob of Bertolli in a wide shallow pan. Cook the onions until soft, then add the rice and stir to coat.
- Pour in the wine and let it bubble until absorbed, then gradually add the stock stirring until the rice is just tender.
SALMON RISOTTO RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Servings 2Total Time 30 minsCategory Fish And SeafoodCalories 544 per serving
SMOKED SALMON RISOTTO - MEDITERRASIAN
From mediterrasian.com
SALMON WITH LEMON RISOTTO - SAFEWAY
From safeway.ca
10 BEST FRESH SALMON RISOTTO RECIPES - YUMMLY
From yummly.co.uk
SALMON RISOTTO - FOODTASTIC MOM
From foodtasticmom.com
Cuisine ItalianCategory Main CourseServings 4Estimated Reading Time 5 mins
- Add one tablespoon of butter and the vegetable oil to a non-stick skillet and heat over medium-high heat. Add the salmon, skin side up. Allow the salmon to sear for 3-4 minutes.
- Reduce the heat to medium. Carefully flip the salmon and continue to cook, for 4-5 minutes, or until the salmon reaches a temperature of 145 degrees.
- Remove the salmon from the pan. Squeeze juice from half the lemon over the salmon. Allow it to cool for a bit. Flake the salmon from the skin. Set the prepared salmon aside until ready to stir it into the risotto.
HEALTHY SALMON WITH BASMATI RICE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Servings 2Estimated Reading Time 40 secsCategory RisottoTotal Time 25 mins
- Toast the dry rice in a saucepan. Once toasted, add 15 oz water, 1 tablespoon oil and a pinch of salt to the rice. Cover and bring to a boil; then lower the heat and cook for 5 minutes. Turn off the heat and let rest without removing the lid for 8-10 minutes.
- Sauté the salmon a few at a time in a pan with a drizzle of oil for about 3-5 minutes. Blend with lemon juice and season with salt, dill and chopped chives. Add 1 tablespoon of lemon juice to the rice and press into a cake tin. Turn it over on a plate and serve with salmon, adding more herbs and lemon zest to taste.
CREAMY SMOKED SALMON RISOTTO - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Cuisine Italian, Italian/FrenchCategory Dinner, LunchServings 4Calories 348 per serving
- Preheat a large saute pan over medium heat and add the butter. Allow the butter to melt and then add diced shallots. Sauté the shallots for 2 to 3 minutes, until translucent but not browned. Next, add in the garlic and continue to cook for 1 minute. Add in the rice next and turn the heat down to low. Use a wooden spoon to stir the rice until all the butter is absorbed, 1 minute.
- Next, add in the wine, allow it to come to a simmer and cook over low until the liquids are absorbed. As the wine simmers, whisk or stir the risotto constantly; this will allow for more even cooking and a creamier risotto. Start adding the hot chicken stock, about 1/4 cup at a time, allowing it to get absorbed into the rice each time before adding more (this usually takes about 30 to 40 minutes). Continue whisking the risotto the entire time it's cooking. Season with salt and pepper to taste.
- When rice is just about done cooking, add in the cheese and smoked salmon. Continue to cook over low heat, stirring frequently until rice is done and has thick consistency. Serve immediately.
NO-STIR CREAMY LEMON & HERB BAKED RISOTTO - RECIPETIN EATS
From recipetineats.com
5/5 (44)Category SidesCuisine Italian, WesternCalories 406 per serving
- Heat stock: Heat up the chicken stock until just before boiling using whatever method suits - stove or microwave.
- Pour everything into casserole dish: Pour the stock into a small casserole pot ~24cm/10" wide. Then add all the remaining Risotto ingredients - rice, butter, onion, garlic, pepper.
- Bake 35 minutes: Cover with lid or foil, bake 35 minutes or until rice is just cooked - tender but not mushy. The risotto will still look liquidy - that's what you want to ensure risotto is creamy at the end!
SALMON EN PAPILLOTE W/ LEMON DILL COMPOUND BUTTER | SWEET ...
From sweetteaandthyme.com
5/5 (15)Total Time 15 minsCategory Valentine's DayCalories 328 per serving
- For Lemon Dill Compound ButterIn a small bowl, stir together the softened butter, salt, lemon zest, dill, and parsley. Set aside.
- Cut two 15 inch long by 12 inch wide pieces of parchment paper. Fold the long side in half and cut into a heart-shape. The parchment paper should be large enough to contain one portion of fish while folded in half.
EASY SALMON AND PEA RISOTTO (STEP BY ... - ERREN'S KITCHEN
From errenskitchen.com
Ratings 64Calories 496 per servingCategory Dinner
- In a large pan, saute the onions 2 tablespoons of olive until and two tablespoons of butter they are cooked and soft but not browned.
- Add all the rice and stir it around with the other ingredients to toast the grains thoroughly without browning.
- Raise the heat to high, add the wine and reduce it until nearly all of the liquid is absorbed into the rice.
SALMON RISOTTO RECIPE - FEED YOUR SOLE
From feed-your-sole.com
Cuisine ItalianTotal Time 30 minsCategory DinnerCalories 720 per serving
- Place the salmon fillet on a slightly oiled baking tray and season with salt and pepper. Bake in the oven for 12-15 minutes.
- Heat the olive oil in a saucepan over medium-high heat until hot. Add the onion and sweat for around 5 minutes until softened and slightly translucent. If it starts to brown then the pan is likely too hot so reduce the heat a little.
- Add the risotto rice to the pan and stir. Toast for 1 minute before adding the wine and lemon juice.
NO-STIR LEMON, LEEK, SMOKED SALMON RISOTTO RECIPE ...
From deliciousmagazine.co.uk
Cuisine Italian RecipesTotal Time 50 minsCategory Make-Ahead Christmas Dinner RecipesCalories 592 per serving
- Heat the oven to 180˚C/160˚C fan/gas 4. In a large flameproof casserole (one that has a lid), heat a glug of oil and add the leeks (see tip). Fry for 5 minutes on a medium heat until starting to brown.
- Add the garlic and rice, then cook for 2-3 minutes until the rice is translucent. Pour in the stock and 600ml of the milk, put the lid on and bake for 35-40 minutes until the rice is tender and has swelled. Warm the remaining milk.
- Remove the casserole form the oven – it will look like the milk has split, but don’t worry, it will come back together. Stir in the remaining milk, crème fraîche and half the lemon juice. Taste and add more lemon juice, if you like. Stir in the salmon and dill, then season.
EASY BAKED LEMON DILL SALMON - DISHES WITH DAD
From disheswithdad.com
4.4/5 (22)Category Main CourseCuisine AmericanCalories 187 per serving
- Drizzle the olive oil over the salmon then rub to coat. Add the minced garlic on top of the salmon spreading evenly, then sprinkle with salt and pepper and half of the fresh dill. Place thin slices of lemon on top of the salmon.
- Fold the foil up and around the salmon and crumple or fold the pieces together to seal. Fold up the ends to seal and form a large pouch.
AIR FRYER SALMON WITH LEMON AND DILL | AIR FRYER FISH RECIPES
From thecreativebite.com
4.8/5 (13)Total Time 15 minsCategory Air Fryer RecipesCalories 499 per serving
- Lay the lemon slices in the clean air fryer basket to create a bed for the salmon fillets. Place the salmon fillets skin side down on top of the lemon slices and drizzle with olive oil. Sprinkle with dill and season with salt and pepper.
- Cook the salmon at 375F for 8-10 minutes or until it is bright pink and flakey and has an internal temperature of 145F.
SALMON RISOTTO WITH LEEKS & LEMON - ALWAYS USE BUTTER
From alwaysusebutter.com
5/5 (11)Calories 1249 per servingCategory Main Course
- Melt half of the butter in a pan over medium-high heat. Add in the cubed salmon and season with salt and pepper. Fry for two minutes or until it has a nice color on the outside and is almost cooked through. Then remove the salmon from the pan and set aside for now.
- Place the same pan (or another, for less salmon flavor) over medium heat and add in the rest of the butter. When melted, add in the chopped leeks and the garlic cloves. Mix and fry for two minutes.
- Raise the temperature to medium-high and pour in the wine. Cook it off while stirring, until it is almost completely evaporated.
LEMON SALMON RISOTTO WITH ASPARAGUS & DILL | RECIPES
From freshcityfarms.com
- Preheat the oven to 400°F and line a baking sheet with aluminum foil. Rinse the asparagus and trim away 1/2-inch from the base of the spear. Cut the lemon in half and squeeze the juice into a small bowl, removing any seeds. Using the fine side of a grater, grate the lemon peel ('zest') until you have about 2 tbsp. of zest.
- Place the asparagus spears on one side of the baking sheet and drizzle with 1 tbsp. olive oil. Place the salmon, skin-side down, on the other half of the baking sheet and drizzle with 2 tbsp. olive oil. Season everything with salt and pepper to taste. Roast in the oven until the asparagus is fork-tender and the salmon is cooked through and skin flakes easily with a fork, about 12 minutes. Let salmon cool slightly then slice into 1-inch chunks.
RISOTTO OF SMOKED SALMON, PEA, LEMON AND DILL RECIPE - FOOD
From sbs.com.au
2.9/5 (100)Servings 5Cuisine ItalianCategory Main
SALMON WITH DILL SAUCE & LEMON RISOTTO | RECIPE | RECIPES ...
From pinterest.com
4.7/5 (10)Total Time 50 minsServings 4
ATLANTIC SALMON WITH GREEN PEA, LEMON & MINT RISOTTO ...
From barossafinefoods.com.au
Cuisine AustralianServings 4
SALMON RISOTTO WITH GREEN PEA AND LEMON - MY FOOD BAG
From myfoodbag.co.nz
Servings 5Energy 2511 kj600 kcalCarbohydrate 48.8gFat 32.2g
SALMON, DILL, AND LEMON RISOTTO - PREVENTION RD
From preventionrd.com
Servings 6Total Time 45 minsEstimated Reading Time 3 minsCalories 391 per serving
SALMON WITH GREEN PEA AND LEMON RISOTTO - MY FOOD BAG
From myfoodbag.co.nz
Servings 5Energy 2618 kj626 kcalCarbohydrate 49.1gFat 25.2g
SALMON RISOTTO WITH LEMON | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
LEMON RISOTTO SALMON RECIPES
From tfrecipes.com
CREAMY SALMON RISOTTO (WITH PARMESAN AND DILL) - FOOD NEWS
From foodnewsnews.com
SALMON RISOTTO | GOLD SEAL
From goldseal.ca
SALMON AND LEMON RISOTTO RECIPES
From tfrecipes.com
LEMON PARMESAN RISOTTO WITH ASPARAGUS - SUPER SAFEWAY
From supersafeway.com
SALMON WITH DILL SAUCE & LEMON RISOTTO RECIPE | TASTE OF HOME
From staging2.tasteofhome.com
SALMON RISOTTO WITH DILL LEMON RECIPES
From tfrecipes.com
DILL AND LEMON RISOTTO WITH SMOKED SALMON RECIPE | EAT ...
From eatsmarter.com
SALMON WITH DILL SAUCE LEMON RISOTTO RECIPES
From tfrecipes.com
SALMON WITH ROSEMARY HERB - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CREAMY LEMON DILL RISOTTO RECIPES
From tfrecipes.com
EASY SALMON RECIPES & MEAL IDEAS | HELLOFRESH
From hellofresh.com
SALMON WITH DILL SAUCE & LEMON RISOTTO - CRECIPE.COM
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love