Salmon Risotto

Salmon Risotto combines creamy risotto flavored with apricot, lemon and capers with perfectly cooked salmon for an elegant yet simple meal at home.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 45

Servings

Calories 556kcal

Author Jill McOwen

Ingredients

16 oz boneless, flash frozen salmon thawed
1 tbsp vegetable oil
4 tbsp salted butter divided
2 cloves garlic minced
1 cup dry white wine I use Sauvignon Blanc
3 cups water
1 cup arborio rice
2 tbsp apricot jam
1/4 cup capers
1 lemon
1 tbsp fresh dill finely chopped

Instructions

Season the salmon with salt and pepper.
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.
Add the water to a sauce pan and season it with about 1 teaspoon of salt. Bring to a boil. Turn the heat to low and keep the water warm.
Melt the remaining three tablespoons of butter in a non-stick sauté pan over medium heat.
Add the garlic and rice and cook, stirring occasionally, for about 5 minutes. Or until the rice is starting to brown and becomes fragrant.
Add the wine. Cook, stirring occasionally, until the wine is mostly absorbed.
Add the salted water, one cup at a time.
With each addition of water, cook the rice, stirring it occasionally, until the water is mostly absorbed. With the last addition of water, stir in the apricot jam as well. The entire process will take 30 or so minutes.
The risotto is finished when it is creamy and the rice is cooked to al dente.
Into the warm risotto, stir in the capers, lemon juice from the remaining half of lemon, dill and cooked salmon. Taste the risotto. Add more salt if needed.

Nutrition