Alaska Salmon Risotto
Courtesy of Alaska Seafood Marketing Institute
Servings: 6
Prep Time: 10 Min.
Cook Time: 20 Min.
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
* 2 pkg. (8-oz. ea.) risotto with mushrooms
* 1 c. fresh mushrooms (button, crimini or porcini), cut into bite-sized pieces
* 1 can (14.5-oz.) chicken broth (regular or low sodium)
* 4 Alaska Salmon fillets (4 to 6-oz. ea.) fresh, thawed or frozen
* pepper, to taste
* 10 to 12 oz. fresh asparagus (sliced into 2-in. pieces) and/or peas, blanched
* 1/4 c. fresh grated Parmesan cheese
* 1/4 c. chopped fresh basil leaves
* 1 c. fresh mushrooms (button, crimini or porcini), cut into bite-sized pieces
* 1 can (14.5-oz.) chicken broth (regular or low sodium)
* 4 Alaska Salmon fillets (4 to 6-oz. ea.) fresh, thawed or frozen
* pepper, to taste
* 10 to 12 oz. fresh asparagus (sliced into 2-in. pieces) and/or peas, blanched
* 1/4 c. fresh grated Parmesan cheese
* 1/4 c. chopped fresh basil leaves
What to do:
1. Prepare risotto according to pkg. directions adding mushrooms, but cooking just three-quarters of total time, about 15 to 18 min.
2. While risotto is cooking, bring chicken broth to a simmer in a large (12-in.) nonstick pan or stockpot. Rinse any ice glaze from frozen Alaska Salmon under cold water. Turn off heat and gently add seafood to the chicken broth, skin side down. Return heat to a simmer. Once simmering, cover pan and cook 4 to 5 min. for frozen salmon or 2 min. for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 min., until seafood is opaque throughout. Remove salmon from broth, season with pepper and cool slightly.
3. Add asparagus/peas and Parmesan to partially cooked risotto; finish cooking risotto.
4. Break salmon into large chunks (removing skin, if any). Gently fold salmon and basil into risotto.
2. While risotto is cooking, bring chicken broth to a simmer in a large (12-in.) nonstick pan or stockpot. Rinse any ice glaze from frozen Alaska Salmon under cold water. Turn off heat and gently add seafood to the chicken broth, skin side down. Return heat to a simmer. Once simmering, cover pan and cook 4 to 5 min. for frozen salmon or 2 min. for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 min., until seafood is opaque throughout. Remove salmon from broth, season with pepper and cool slightly.
3. Add asparagus/peas and Parmesan to partially cooked risotto; finish cooking risotto.
4. Break salmon into large chunks (removing skin, if any). Gently fold salmon and basil into risotto.
Nutritional information:
Calories: 238; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 50mg; Total Carbs: 20g; Fiber: 2g; Protein: 23g; Sodium: 349mg;