Simply put, we LOVED this. The taste was amazing. Cooking it was a cinch. Win-win for everyone.
Don’t get me wrong, I love making risotto the old fashioned way, but this was just too easy to pass up. Risotto should be something you can enjoy on a weeknight, as a last minute plan, or be able to attempt without fear or anxiety. Try this version if any of those apply to you.
I made some changes from the original recipe which worked out really well. Instead of using canned salmon, I used filets. I had both on hand but thought the taste and textures from filets would be better. I freaked out a bit because I was afraid the dish would really “miss” the dill (didn’t have any), but it didn’t. Still, it would be a nice substitute for the parsley if you prefer.
I’m drooling just thinking about this dish!
Salmon Risotto with Lemon
adapted from MediterrAsian Cooking
3 salmon filets (about 4 oz each)
3 tablespoons extra virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
1 teaspoon lemon zest, chopped
1 zucchini, sliced into rounds
1 cup arborio rice
1/2 cup white wine
2 cups chicken stock
1 tablespoon parsley, roughly chopped
1 teaspoon sea salt
1 teaspoon ground black pepper
1/3 cup frozen peas, thawed
1 tablespoon lemon juice
1/3 cup grated pecorino romano cheese
Heat a small amount of oil in a skillet. Season salmon with salt and pepper and cook for about 5 minutes on each side. Remove and once it’s cooled, skin and break salmon up into bite size pieces.
Heat 2 tablespoons of oil in a dutch oven. Add onion and cook until soft, about 5 minutes. Add garlic, parsley and lemon zest and cook for another 3 minutes.
Add the rice and cook for about a minute, stirring well so that all the rice is coated with oil. Pour in the wine and stock, then add parsley, salt and pepper. Bring to a boil.
Cover and reduce heat to low and cook for approximately 15 minutes. Add the peas and salmon on top and cook, covered, for another few minutes. Stir in the remaining tablespoon of oil, lemon juice and cheese. Serve immediately.