Salmon with creamy risotto
5
- Prep Time5 min
- Total Time5 min
- Makes2 servings
Ingredients
284-mL can undiluted fat-free chicken broth, or 2 cups chicken bouillon made with cubes
1/2 cup white wine
1 onion
4 garlic cloves, or 2 1/2 tsp bottled chopped garlic
1 cup grape or cherry tomatoes
1/2 up rice, preferably arborio
1/2 cup coarsely chopped fresh dill, or 1 tsp dried dillweed
1/2 tsp salt
1/2 tsp ground white pepper
1 skinless salmon fillet, about 180 g
1 small zucchini
1/4 cup light sour cream
4 cups baby spinach
Instructions
If using canned broth, pour into a large saucepan with 1 cup (250 mL) water. If using bouillon, pour into saucepan. Add wine and set over medium-high heat. Finely chop onion and mince garlic. Stir into broth. Bring to a boil, stirring occasionally. Then stir in whole tomatoes, rice, dill, salt and pepper. Boil, uncovered and stirring often, to partially cook rice, 10 minutes.
After rice has boiled 10 minutes, lay salmon on top. Gently submerge partway. Cover, then reduce heat to low. Simmer without stirring until a knife tip inserted into centre of fish comes out warm, about 10 minutes. Meanwhile, slice zucchini in half lengthwise. Thinly slice each half.
Using a spatula, carefully remove cooked salmon to a plate. Stir zucchini and sour cream into rice mixture. Cover and cook 1 minute. Add spinach and stir just until wilted, about 1 minute. Spoon into bowls. Cut salmon in half and place one piece in each bowl. Sprinkle with more dill, if you like, and serve with lime wedges.
Nutrition (per serving)
Calories 486, Protein 31g, Carbohydrates 57g, Fat 12.9g, Fibre 3.4g, Sodium 1613mg.
Feeling like a special dinner a deux without breaking the calorie bank? Here's an elegant one-pot dinner loaded with healthy goodies. We've cut back on rice in this cheater risotto (only a little stirring needed) and added lots of low-cal vegetables to plump up the dish instead.
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