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Salmon with Dill Sauce and Lemon Risotto


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My husband has high expectations when I cook. I've made so many hundreds of new and different recipes over the years that he holds me in relatively high esteem as far as my meal prep goes. So as time has passed, it seems he rarely ever offers much praise anymore. I suppose he just expects that I know he enjoys my cooking. But as a person who so greatly enjoys being the chef of the family, it never hurts to get a pat on the back once in awhile. So when Joe spent a good portion of dinnertime telling me "honey, this is really good..." I was beaming inside. Because after all these years he is still the one I aim to please. Sure, it's like the icing on the cake when the kids barely get a word out because they're cleaning they're plates too. But I'm immensely gratified when Joe is satisfied.

The lemon risotto was time consuming as risotto, in its nature, always is. I think a lemony rice pilaf would have had the same side dish effect. But risotto is fun to make every now and then. So give it a try if you wish. The flavors were all amazing together.

*recipe adapted from Taste of Home*

Salmon with Dill Sauce and Lemon Risotto
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped green onion
1 tablespoon lemon juice
1/2 teaspoon dried dill weed

3 to 3 1/2 cups chicken broth
1 1/2 tablespoons olive oil
1 shallot, finely chopped
1 cup uncooked arborio rice
1 garlic clove, minced
2 teaspoons grated lemon peel
1/4 teaspoon pepper

4 salmon fillets
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil

Mix sauce ingredients in a small bowl. Cover and refrigerate until serving.

In a small saucepan, bring broth to a simmer; keep hot. In a medium saucepan, heat oil over medium heat. Add shallot and cook, stirring, until tender (2-3 minutes.) Add rice and garlic. Cook and stir 1-2 minutes or until rice is coated.

Stir in 1/2 cup of hot broth. Reduce heat to maintain a simmer and continue stirring until broth is absorbed. Add remaining broth 1/2 cup at a time, cooking and stirring until broth is absorbed each time. Do this until rice is tender and risotto is creamy. Remove from heat. Stir in lemon peel and pepper.

Meanwhile, preheat oven to 450 degrees. Brush salmon fillets with olive oil and sprinkle with salt and pepper. Place on a foil lined baking sheet and bake 10-12 minutes (will vary according to thickness) or until fish flakes easily with a fork.

Divide risotto among 4 plates, top risotto with salmon fillets and divide sauce evenly among salmon. Finish with a squeeze of fresh lemon juice if desired.


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