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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.


  • 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


  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.

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