Coumadin Safe Seared Salmon with Lemon Basil Risotto
Servings
2Serving size
about 2 1/2 cups risotto with 4 ounces fishThis recipe can be multiplied. Reheat leftovers gently to avoid overcooking the fish.
Ingredients
| 1 tsp. Olive oil |
| 1 large White onions (diced) |
| 1/2 cup Arborio rice |
| 3 cup Water |
| 1 cup No salt added vegetable stock (or chicken stock) |
| 1/4 tsp. Lemon zest (minced) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 ounce Semisoft goat cheese |
| 12 leaves Fresh basil (chiffonade) |
| 8 Ounces Fresh atlantic salmon (2 4-ounce filets) |
Instructions
Add the onion and cook over medium heat for about 5 minutes until they begin to soften.
Add the arborio rice and stir for about 2 minutes.
Add the water, stock, lemon zest, salt, and pepper.
Reduce the heat to medium-low so that the rice is simmering.
Cook for about 20 minutes until the rice is just tender. Add more water 1/4 cup at a time as needed to let the rice cook but when it is done there should be almost no liquid left.
Add the goat cheese and reduce the heat to medium low.
Stir gently so that the goat cheese melts. Reduce the heat to low.
Preheat the oven to broil.
Place the salmon on a baking sheet or large skillet.
Place the salmon under the broiler.
Cook the fish under the broiler for about 7 minutes for medium rare, 9 to 10 minutes for cooked through.
Just before the fish is done, add the basil to the risotto and stir.
Divide the risotto between two bowls and top with the salmon. Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a deceptively simple dish. There are only a few ingredients: onion, lemon zest, basil, rice, salmon, and goat cheese.
The flavors are subtle and delicious, with just a hint of lemon and basil to complement the fresh broiled salmon. It takes only about 25 minutes to make and you can use almost any protein you want. It is especially good with salmon, but broiled halibut or shrimp are great, and boneless, skinless chicken thighs are terrific.
Using Meyer lemons will make this dish even more special. They are slightly sweeter than regular lemons and the zest is as well. Either way this recipe is a great Spring meal – satisfying but still light.