Alaska Salmon Risotto
Recipe courtesy of Alaska Seafood Marketing Institute.
2 (8-ounce) packages risotto with mushrooms
1 cup fresh mushrooms (button, crimini or porcini), cut into bite-sized pieces
1 (14.5-ounce) can chicken broth (regular or low sodium)
4 Alaska Salmon fillets (4 to 6 ounces each) fresh, thawed or frozen
Ground black pepper, to taste
10 to 12 ounces fresh asparagus (sliced into 2-inch pieces) and/or peas, blanched
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil leaves
- Prepare risotto according to package directions adding mushrooms, but cooking just three-quarters of total time, about 15 to 18 minutes.
- While risotto is cooking, bring chicken broth to a simmer in a large (12-inch) 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 minutes for frozen salmon or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, until seafood is opaque throughout. Remove salmon from broth, season with pepper and cool slightly.
- Add asparagus/peas and Parmesan to partially cooked risotto; finish cooking risotto.
- Break salmon into large chunks (removing skin, if any). Gently fold salmon and basil into risotto.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 238; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 50mg; Total Carbs: 20g; Fiber: 2g; Protein: 23g; Sodium: 349mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.