Salmon, again. Yes, lately I’ve been on a salmon kick. It’s just so darn good. It’s probably one of my favorite kinds of fish to cook and eat, plus it’s very healthy for you. How fish that tastes so buttery and fatty is healthy for you, I don’t know but I’ll take it. Smoked, pan fried, poached, I’ll eat it.
Last week I combined two of my favorite things: salmon and risotto. It was amazing. However, honestly, this risotto takes the stage more so then it’s somewhat co-star salmon, but that’s ok. Both are still great and together? Woah.
It’s spring here, but it has felt more like winter the last week with the cold rain so this was the perfect comfort meal with a hint of spring on its way (hopefully). Gooey goat cheese with a mix of vegetables and risotto with lemon dill poached salmon on top was pure heaven.
If you want to make your Mother something special for Mother’s Day, surprise her with this and she’ll forget all about that edible fruit bouquet.
vegetable goat cheese risotto with lemon dill poached salmon
risotto recipe adapted from The Pioneer Woman
ingredients for risotto
6 cups chicken broth
2 tablespoons olive oil
2 tablespoons butter
1 med sized yellow onion, diced
4 carrots, peeled and diced
1 cup cauliflower pieces, diced
1/2 cup broccoli pieces, diced
1 yellow squash, diced
1/2 cup asparagus pieces
1/2 cup frozen or fresh peas
1 1/2 cup Arborio rice
1 cup white wine
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
1 tablespoon olive oil (additonal)
1 tablespoon butter (additional)
6 green onions, thinly sliced, green tops only
4 oz. goat cheese
Fresh dill to taste or garnish
Fresh lemon to taste
Other vegetables to use: mushrooms, bell pepper, zucchini, leeks, chopped tomato or anything else to clean out your fridge.
directions for risotto
Pour chicken broth in a saucepan and heat to simmer.
In a large dutch oven, heat olive oil and butter. Add onions and carrots. Stir and cook for 5 minutes. Add cauliflower and broccoli and continue to cook 2 minutes. Add squash and asparagus and cook 5 more minutes until vegetables are tender but not soft and still have a bite. Add salt and pepper and continue to stir. Remove vegetables to a bowl and set aside.
Add 1 tablespoon olive oil and butter to dutch oven. Over med-low heat add rice and stir, cooking 2 minutes. Add half the wine and 1 teaspoon salt. Stir and cook until wine is absorbed. Over the next 40-45 minutes, add one cup of broth at a time, waiting till it is absorbed to add the next until all broth is gone. Add other half of wine until absorbed. Add green onions and peas and stir to combine. Now taste to see how the rice is cooked, if too much of a bite, add a little more chicken broth. Check seasoning to taste.
Once rice is the right texture add goat cheese and vegetables until goat cheese is melted. Serve with fresh dill and squeeze of lemon.
lemon dill poached salmon
1 tablespoon cold butter
salt and pepper
several sprigs fresh dill
slices of lemon
2 cups chicken broth
Preheat oven to 400 degrees.
Rub the bottom of a foil lined baking dish with cold butter. Arrange salmon in dish and season with salt and pepper. Add broth and dill and top with lemon slices to the pan and roast for 13-15 minutes.
Serve salmon on top of vegetable goat cheese risotto and be in heaven.