Tuesday, March 05, 2013

Baked Salmon with Lemon Risotto

   Hubs and I really enjoy watching cooking shows. Although we're nowhere close to being pro chefs and it's quite unlikely we ever will be, it is fun to spend time together in the kitchen trying new techniques, foods and making attempts at some of the things the pros do.  Sometimes we fail, but other times we end up with a delicious success. I'd say this was a success.
   Our latest attempt was Risotto for Sunday lunch. I had never eaten it, much less made it. We watch chefs make it a lot and it seemed like something pretty uncomplicated to make. Turns out it was, just takes a little extra time. 

Baked Salmon with Lemon Risotto
3 cups chicken broth
2 tbsp olive oil
1 cup arborio rice
1 clove garlic, chopped
1/2 med onion, chopped
1/2 tsp white pepper
1/4 cup white wine
zest of 1 lemon
juice of 1/2 small lemon 
1/2 cup fresh grated Parmesan cheese
Bring chicken broth to a simmer in a saucepan.
 Preheat a large skillet. Drizzle with olive oil. Add rice, garlic, onions and pepper. Stir until rice is all coated with oil. Saute 5 minutes or until edges of the rice begin to turn translucent.
Add the wine and stir. Let simmer until liquid is all absorbed. Add 1 ladle full of chicken broth stir and let simmer until liquid is absorbed. Continue this process until the broth is all added and absorbed.
When rice is al-dente, remove from heat and stir in Parmesan cheese until melted. Add lemon zest and juice. Mix well and serve immediately.  
2- 3/4 lb fresh salmon fillets
1 tbsp olive oil
1 tsp salt
fresh ground black pepper to taste
2 tbsp chopped fresh dill 
Preheat oven to 350*. Place salmon skin side down on a lightly greased baking sheet. Brush with olive oil and sprinkle with salt, pepper and dill. Bake for 10-15 minutes or until flaky.
Serve with risotto.  

May the words of my mouth
and the meditation of my heart
be pleasing in Your sight,
O Lord, my Rock and my Redeemer. 
~Psalm 19:14


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