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Lemon and Chive Risotto with Oven-Roasted Salmon

by Aimee D., eFoodie editor   8/11/2009
This recipe works with our recipe for Very Basic Risotto

Total Time:

 45 min

Servings:

 4

Ingredients

1 prepared Very Basic Risotto recipe
2 Tbsp Central Market Organics Unsalted Butter
2 Tbsp chopped fresh chives
2 lemons 1 juiced and zested, 1 sliced into wedges
3 Tbsp lemon juice
1/4 Cup chopped fresh parsley leaves
4 fillets salmon, at least 1/2" thick
2 Tbsp olive oil, for fish

Cooking Instructions

Prepare the salmon by rubbing each side of the fillets with olive oil, squeezing lemon juice lightly over the fillets. Season with salt to taste. Once at room temperature, cook in melted butter in a large ovenproof skillet over medium-high heat, skin side up, for about one minute. Place in a 450 degree preheated oven for 15-20 minutes until fish flakes. Remove.

While the fish is cooking, make Very Basic Risotto.

As you add the last 1/4 of broth, also add from this recipe 2 Tbsp of butter, the chives, lemon juice, 2 Tbsp of parsley, and salt and pepper to taste.


Spoon the risotto onto warmed dinner plates, topping with a piece of salmon and a sprinkling of parsley. Serve with wedges of lemon.

Additional Tips

Perfect with other types of fish or shrimp, too.