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

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.  

Salmon:
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.  

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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

     

Spanish Rice

  As I had said in my last post, Daren's ceviche started a serious craving for mexican food. It was almost dinner time and I just HAD to have something to satisfy that craving since I wasn't really digging the ceviche. I absolutely love spanish rice and have to make sure I get it every time we go out for mexican. I found two recipes that sounded like they should be fairly similar to the restaurant style and quick to make. This is what I made.....

Spanish Rice

1 cup uncooked jasmine rice {or you could use white long grain}

3 tbsp olive oil

2 cloves minced fresh garlic or 1 tsp garlic salt

2 tsp cumin

1/4 cup chopped onion

1/2 cup tomato sauce

2 cups chicken broth

fresh lime juice

Heat oil in a large skillet over medium heat. Add rice and fry, stirring constantly until puffed and golden. While frying add onion, garlic and cumin. When the rice is ready, stir in tomato sauce and chicken broth. Bring to a boil; reduce heat to low cover and simmer for 15-20 minutes. Remove from heat and fluff with a fork. Squeeze a bit of fresh lime juice over top and serve.

  This tasted as much like what I usually get at a mexican restaurant as any that I have ever eaten that was homemade. It was just the fix I needed ;) In fact I enjoyed it so much that I forgot to take pictures. But I had just enough tomato sauce left that I made it again the next evening with quesadillas {yep, still craving mexican=)} and got a picture then. I like to heat mine up a lot {as in make it really spicy} and this is THE BEST hot sauce!! Daren picked it up at the mexican market as well. 

   Needless to say it probably wasn't the best thing to be eating since I've been fighting heartburn, but it was definitely worth the pain.....

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Give all your worries and cares to God,

for He cares about you.

1 Peter 5:7

Enjoy your day! =)

♥ Sheila