Pan-Seared Salmon with Lemon Risotto
This pan-seared salmon is served with a dairy-free lemon risotto made with seafood broth, Arborio rice and lemon zest. Optionally, add saffron for extra flavor and color!
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Main Course, Side Dish
Cuisine: American, Italian
Diet: Gluten Free
Servings: 2 people
Calories: 803kcal
Lemon Risotto:
- 2 cups seafood stock Or use vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, finely diced
- ¾ cup Arborio rice
- ¼ teaspoon red chili flakes Use ½ teaspoon for a little more heat.
- small pinch saffron (optional)
- 1 cup dry white wine Or use an additional 1 cup stock or broth
- 1 lemon, zested + juiced
- extra sea salt, to taste (optional) Amount of salt needed will depend on how salty your stock or broth is.
Salmon:
- 8 ounces salmon (2 fillets)
- ¼ teaspoon paprika (optional)
- pinch salt + pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 lemon, juiced
Lemon Risotto:
Heat stock in saucepan over medium heat until hot, and then keep warm on low heat.Meanwhile, heat olive oil over medium heat in a large pan (such as a wok) or a Dutch oven. When the oil begins to ripple, add the diced onion and cook 3-4 minutes until the onions soften.Add garlic to the pan and cook 1 minute. Add rice and stir 1-2 minutes to toast.Add the chili flakes. If using saffron, add it now. Lower the heat to medium-low. Add white wine and simmer, stirring constantly, until wine is completely absorbed (4-5 minutes). Ladle about ½ cup of stock into the pan, and stir every few minutes until all the liquid is absorbed.Test to see if you're ready to add more stock: Use a spatula or spoon to pull the rice across the pan. If the space immediately fills with liquid, the rice isn't ready. When the space stays dry, the rice is ready for more broth. Continue adding the stock in ½ cup batches, stirring until the liquid is totally absorbed before adding more stock. Continue until you're out of stock and the rice is tender but firm.Stir in the lemon zest and juice. Remove from heat and cover to keep warm.
Serves 2 generously or makes 4 smaller servings. (If serving 4, serve along with other side dishes or add 2 additional salmon fillets.)
Risotto color:
- If adding saffron, the risotto will be a deep orange color.
- If omitting saffron, you can (optionally) add a dash of turmeric to add a golden yellow color to the dish. Add the turmeric near the end of the cook time along with the shrimp.
Calories: 803kcal | Carbohydrates: 75g | Protein: 36g | Fat: 30g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1279mg | Potassium: 1186mg | Fiber: 5g | Sugar: 5g | Vitamin A: 322IU | Vitamin C: 34mg | Calcium: 171mg | Iron: 6mg