Tag Archives: dinner

Salmon Risotto

Sometimes I make a dish that I must be shared immediately.  This is one of those times.  After a long, unplugged weekend in Michigan, it was a bit of a struggle to get back into the swing of things.  I decided grocery shopping was unnecessary since I’d be out-of-town again soon which left me working with what I had on hand for dinners this week.  This probably wasn’t my best idea ever, but I survived.  Wednesday night I was feeling uninspired and ended up eating some of those freezer burritos with some carrots and half a pear; I know, totally lame.  Yesterday though, yesterday inspiration struck hard during a lull at work – salmon risotto.

I was expecting a tasty result, but what I got was even better than I expected.  Simple, flavorful, fairly light for a risotto dish, and totally addicting.  I could not stop taking bites.  Risotto is one of those dishes that seems all fancy and difficult to make, but the truth is it’s pretty damn simple.  The key is keeping the broth warm while you’re cooking the rice.  If you want more guidance, check out Julie‘s post on How to Make the Perfect Risotto.

Salmon Risotto

by Stina

Prep Time: 5 minutes

Cook Time: 45 minutes

 

Ingredients (Yields: 4, 1 cup servings)

  • 2 1.2 tablespoons butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3/4 cup arborio rice
  • 1 teaspoon dried dill, divided
  • 1/4 cup white wine
  • 4 cups chicken stock
  • 9 oz cooked salmon
  • 1 oz smoked gouda cheese, shredded

Instructions

In a large saucepan over medium heat, warm chicken stock.

In a large stock pot of dutch oven, melt butter over medium-high heat. Add onions and garlic cooking 3 – 5 minutes until soft and translucent.

Add rice and toast, stirring once or twice, for another 2 – 3 minutes.

Add 1/2 teaspoon dill and pour in wine. Cook until wine is reduced to a glaze.

Add chicken stock in 1/2 cup increments allowing rice to fully absorb the stock before each addition; stir frequently until rice is tender. NOTE: you may not need all of the broth. Check rice after about 3 1/2 cups.

Once rice is tender stir in the cooked salmon, remaining dill, and smoked gouda until cheese is melted and salmon and dill are incorporated.

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Other thoughts:

  • This is a great way to repurpose leftover salmon, but you could just as easily use canned salmon.  I didn’t have either, so I pan-fried two filets I had in my freezer in a little bit of olive oil and soy sauce.
  • This would be excellent with a splash of lemon juice added – made 1 – 2 teaspoons.
  • I originally intended to use parmesan cheese but didn’t have any on hand.  The smoked gouda worked well, but parmesan would be just as good I think.
  • Feel free to add some veggies when you add the salmon.  I just didn’t have any that I thought would go well.)

Also, let’s not think too hard about that fact that I have the ingredients on hand to throw together a salmon risotto, but I don’t have any fresh veggies or parmesan cheese…I don’t get it either.

Adventures in Freezer Cooking: An Update

Remember my grand plans for adventures in freezer cooking?  Well, they sorta happened…but not really.  I bought all of the stuff on Saturday and was ready to go on Sunday.  Unfortunately, that’s where my brilliant plans and good intentions ended.

Sunday my plans to do all my batch cooking got totally derailed when Nik and I decided to meet my parents and brother for breakfast.  After we got back to my parent’s house my dad and Nik decided to wash and detail my car and change the oil which basically left my trapped at my parents’ house.  I’m certainly not complaining, because let’s be honest, the last time my car had been washed was early September 2011, but it definitely interfered with my plans to cook, cook, cook!

I did end up making a loaf of bread and a giant batch of chicken stock on Sunday.  I also made the frozen black bean burritos based on Cassie’s recipe.  Of course, I didn’t actually follow her recipe at all, but she was the original inspiration.

I’ll be posting the recipe later (once I locate the scrap of paper with my chicken scratch on it reminding me what actually went into them and maybe take a nice photo or two…), but for now, let me just tell you that…These burritos turned out AWESOME.  They reheated incredibly well.  To be honest, they reheated much better than I expected them to.  I will definitely be making them again as they’re perfect to grab on the days I don’t feel like making lunch or don’t have leftovers to bring.

I do still plan to make the Green monster smoothie packs (hopefully sometime yet this week) since I’ve got 6 over-ripened bananas on my counter, a giant tub of nearing its expiration Greek yogurt in my fridge, and four bags of frozen spinach in my freezer.

I also still plan to make breakfast sandwiches (sooner rather than later) since I have 2 ½ dozen eggs in my fridge and two packages of whole wheat english muffins wasting away on my counter top.  My Weight Watchers weekly had a recipe for mini frittatas that I want to try as the “base” for the breakfast sandwiches.

So that’s my update for now.  At least I’ve had a bit of success.  I’ll be sure to let you all know how the smoothie packs and breakfast sandwiched turn out when I get around to making them!

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