Salmon Risotto Recipe

Salmon Risotto Recipe

6 servings



Microwave Risotto

12-16 ounces salmon steaks

3/4 cup sliced green onions

1/4 cup dry sherry or reduced-fat chicken broth

1 cup reduced-fat sour cream

1/2 cup low-fat milk

1 tablespoon chopped fresh or 2 teaspoons dried dill weed

Salt and pepper, to taste


Make microwave risotto.


While risotto is cooking, cook salmon in lightly greased large skillet over medium heat until salmon is tender and flakes with fork, about 10 minutes. Remove and discard skin, cut salmon into large pieces. Add green onions and sherry to skillet, cook over medium heat until green onions are tender 2 to 3 minutes. Stir in sour cream, milk and dill weed, add salmon and stir into risotto. Season to taste with salt and pepper.

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