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Salmon Risotto

Wild-caught Salmon is one of the healthiest sources of protein and Essential Fatty Acids.  Though it’s not a traditional ingredient in Risotto, sometimes eclectic ingredients pair very well.  Finding raw frozen Salmon filets that have been skinned and deboned makes this recipe easy to prepare when all you need is a little time to cook the Arborio rice.

Salmon Risotto
This recipe calls for dried herbs, but if you have fresh herbs you would like to use, add them along with the salmon toward the end of the cooking process.  You want to use the zest and flesh of half a lemon, but omit the white pith.

Poached Salmon:

2 4-5 oz. salmon filets, raw

1 ½ cups water

1 small bay leaf

½ tsp thyme

¼ tsp rosemary

¼ tsp cracked pepper

½ small lemon

Sockeye Salmon

Arborio Rice:

4 cups chicken broth

2 tbls olive oil

2 tbls butter

¼ cup minced sweet onion

1 garlic clove, minced

1 cup Arborio rice

¼ cup white wine (Vidal)

½ tsp ground pepper

½ tsp parsley

¼ cup grated parmesan

Defrost salmon filets if frozen.  In a small saucepan, heat 1 ½ cups of water to a simmer.  Slice the zest from half of a small lemon.  Slice lemon half into thin rounds, then remove the white pith.  Add to simmering water along with bay leaf, thyme, rosemary, and peppercorns.  Allow the poaching liquid to simmer for 10 minutes, then remove from heat and add the salmon filets.  Allow to cook in the hot liquid for about 10 minutes, then remove.  Once cooled, the filets can be chopped into 1” squares.
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In a medium saucepan, heat 4 cups of chicken broth (water and Knorr bouillon is fine) over medium heat until simmering.  Strain the poaching liquid from the salmon into the broth.  If your broth is salted you may not need to add additional salt to the recipe.

In a large saucepan or skillet, heat olive oil and butter over medium heat.  Sauté the onion until transparent, then the minced garlic for a minute or two.  Stir in the Arborio rice and lower the heat or remove from heat.  Add the white wine and stir until absorbed.

Return heat to medium and begin adding the broth by ladles full and stirring continuously, allowing the rice to absorb most of the liquid before adding more.  Maintain a simmer without boiling.  When the absorption rate begins to slow, check the texture of the rice occasionally.  When there is only a slight uncooked grain in the centre you may add the grated parmesan, parsley, and salmon chunks to the rice.  Stir and cover.  Allow rice to continue absorbing remaining liquid for about 10 minutes, then serve.

Makes 4-5 servings.

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