Italian · Dinner
Salmon and Cream Rice (Gluten-Free)
Pan-seared salmon fillet is folded into creamy arborio risotto made with chicken stock, butter, and parmesan, finished with fresh lemon zest and parsley. This gluten-free Italian comfort dish balances delicate fish with savory rice.
$8
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
652Calories
41.2gProtein
29.4gFat
50.8gCarbs
2.1gSugar
1.5gFiber
832mgSodium
156mgChol
13.1gSat Fat
892mgPotassium
172mgCalcium
2.1mgIron
4.3mcgVitamin B12
7.2mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat the salmon dry and season both sides with salt and pepper. Finely dice the onion and mince the garlic.
2
Sear
Heat the olive oil in a skillet over medium-high heat for 1 minute. Sear salmon skin-side down 4 minutes until crisp, flip, cook 2 more minutes until opaque. Set aside.
3
Sweat
Melt the butter over medium heat and sweat the onion and garlic 3 minutes until softened and translucent.
4
Simmer
Add arborio rice and toast 1 minute stirring. Pour in white wine, stir 1 minute until mostly absorbed. Add warm stock gradually over 18 minutes, stirring often, until rice is creamy and tender.
5
Plate
Stir in heavy cream and parmesan off the heat until glossy. Fold in salmon chunks and warm on low 1 minute. Spoon into a shallow bowl, scatter lemon zest and parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet, skin on
- 2/3 cup130g arborio rice
- 2 cup480ml chicken stock
- 4 tbsp60ml heavy cream
- 2 tbsp28g butter
- 2 tbsp28g parmesan
- 2 tbsp30ml olive oil
- 11 onion
- 2 clove2 clove garlic
- 1/2 cup120ml dry white wine
- 2 tsp2 tsp lemon zest
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
