Italian · Dinner
Salmon and Cream Rice (High-Protein)
Salmon and cream rice pairs a seared salmon fillet with arborio rice finished in a light cream and Parmesan sauce, enriched with cottage cheese for protein. Lemon zest, garlic and parsley brighten the dish, while the fish stays flaky and the rice turns creamy without heaviness.
$8
12 minsPrep
28 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
707Calories
57.2gProtein
31.5gFat
52.8gCarbs
3.6gSugar
5.2gFiber
831mgSodium
176mgChol
14.8gSat Fat
1085mgPotassium
406mgCalcium
2.5mgIron
5.6mcgVitamin B12
9.2mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat salmon dry and season both sides with salt and pepper. Mince garlic and zest lemon. Bring chicken stock to gentle simmer over medium heat and keep warm on low.
2
Toast
Melt butter in skillet over medium heat, add garlic and stir 30 seconds, then add rice and stir 1 minute until glossy.
3
Sear
Heat olive oil in separate pan over medium-high. Sear salmon skin-side down 3 minutes until skin crisps, flip and cook 2 minutes until opaque throughout.
4
Finish
Remove from heat. Stir heavy cream, cottage cheese, and parmesan into rice until glossy, then ladle warm stock gradually while stirring constantly until absorbed.
5
Plate
Scatter parsley and lemon zest over rice, top with salmon fillet, and finish with lemon juice squeeze.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g salmon fillet
- 2/3 cup130g arborio rice, uncooked
- 1 1/2 cup360ml chicken stock
- 1/2 cup120ml heavy cream
- 2/3 cup160g cottage cheese, full-fat
- 2 oz56g parmesan
- 2 tsp2 tsp butter
- 4 cloves4 cloves garlic
- 1 tsp1 tsp lemon zest
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp olive oil
- salt, to taste
- black pepper, to taste
