13Ingredients
370Calories
45Minutes

Ingredients

  • 1/2 tablespoon vegetable oil
  • 1 salmon fillet (boneless skinless)
  • 3 tablespoons butter
  • 1 onion (finely chopped)
  • 2 cloves garlic (minced)
  • 3 1/2 ounces arborio rice
  • 1/2 cup dry white wine
  • 3 chicken bouillon cubes (dissolved in 5 cups hot water)
  • 1/2 cup frozen peas
  • 1/2 cup freshly grated parmesan
  • 1/2 cup fresh chives (chopped)
  • 1 teaspoon lemon zest (+ extra, to garnish)
  • 13 1/2 ounces cherry tomatoes (drained)

Directions

  1. Heat 2 tsp oil in a frying pan over medium-high heat. Cook salmon for 2 mins per side for medium, or until cooked to your liking. Flake then cover with foil to keep warm.
  2. Heat remaining oil and 1 1/2 tbsp butter in a large, heavy-bottomed saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 mins, or until soft. Add rice and cook for 1 min. Add wine. Bring to a boil and cook, stirring, until all liquid is absorbed.
  3. Gradually add a ladleful (about 1/2 cup) of hot stock to rice, stirring constantly, until all liquid is absorbed. Continue adding stock, 1 ladleful at a time, stirring constantly, until all liquid is absorbed before adding more. Add peas with last 1/2 cup stock.
  4. Add remaining butter, parmesan, 2/3 of the chives and lemon zest. Stir until combined. Add tomato and salmon, top with remaining chives and reserved zest. Serve.
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NutritionView more

370Calories
Sodium40%DV960mg
Fat28%DV18g
Protein29%DV15g
Carbs10%DV31g
Fiber12%DV3g

PER SERVING *

Calories370Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat9g45%
Trans Fat0g
Cholesterol50mg17%
Sodium960mg40%
Potassium490mg14%
Protein15g29%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate31g10%
Dietary Fiber3g12%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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