Salmon Recipe
Grilled salmon, over mushroom and spinach risotto, topped with sun dried tomato cream sauce
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Ingredients
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For the Grilled Salmon
For the Mushroom and Spinach Risotto
For the Sun Dried Tomato Cream Sauce
Method
For the Grilled Salmon
- 1
Prepare the Marinade
In a small bowl, mix the olive oil, lemon juice, garlic powder, salt, and black pepper.
- 2
Marinate the Salmon
Place the salmon fillets in a shallow dish and pour the marinade over them. Let it marinate for at least 20 minutes.
- 3
For the Mushroom and Spinach Risotto
- 4
Prepare the Broth
In a saucepan, bring the chicken or vegetable broth to a simmer and keep it warm.
- 5
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- 6
- 7
Add the Rice
Stir in the Arborio rice and cook for 1-2 minutes until it is slightly translucent.
- 8
Add the Broth
Add the warm broth one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
- 9
Add Spinach and Cheese
Once the rice is cooked, stir in the fresh spinach and grated Parmesan cheese. Season with salt and black pepper to taste.
For the Sun Dried Tomato Cream Sauce
- 10
Sauté the Garlic
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- 11
Prepare the Sauce
Add the chopped sun dried tomatoes and heavy cream to the saucepan. Stir well and let it simmer for about 5-7 minutes until thickened.
- 12
Season the Sauce
Season the sauce with salt and black pepper to taste. Remove from heat.