Salmon with Dill Sauce & Lemon Risotto

Classic combination of lemon and fish, and this salmon risotto is delicious and easy to throw together at the end of a long day.

https://www.snappersfish.com/post/salmon-with-dill-sauce-lemon-risotto

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Ingredients

• sauce:

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 1 tablespoon chopped green onion

• 1 tablespoon lemon juice

• 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed

• risotto:

• 3 to 3-1/2 cups chicken broth

• 2 tablespoons olive oil

• 1 shallot, finely chopped

• 1 cup uncooked arborio rice

• 1 garlic clove, minced

• 2 teaspoons grated lemon zest

• 1/4 teaspoon pepper

• salmon:

• 4 salmon fillets (6 ounces each)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 2 tablespoons olive oil

Directions

1. In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving.

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

3. Stir in 1/2 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in lemon zest and pepper.

4. Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 6-8 minutes on each side. Serve with sauce and risotto.