••••SALMON & DILL SAUCE WITH LEMON RISOTTO••••

(Source: Taste of Home magazine & Amanda Reed & photo also)

••••PREP: 20 MIN••COOK: 30 MIN.

••••MAKES: 4 SERVINGS 

SAUCE 

•1/2 cup mayonnaise 

•1/4 cup sour cream

•1 TB chopped green onion

•1 TB lemon juice

•1-1/2 tsp. snipped fresh dill or 1/2 tsp. dill weed

RISOTTO 

•3 to 3-1/2 cups chicken broth 

•2 TB olive oil

•1 shallot, finely chopped 

•1 cup uncooked arborio rice

•1 garlic clove, minced

•2 tsp. grated lemon peel

•1/4 tsp pepper

SALMON 

•4 salmon fillets (6 oz each)

•1/2 tsp. salt

•1/4 tsp. pepper

•2 TB olive oil

1. In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving.

2. In a small saucepan, bring broth to a simmer; keep hot.

In a large saucepan, heat oil over medium heat. Add shallot; cook and stir 1-2 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes or until rice is coated.

3. Stir in 1/2 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in lemon peel and pepper.

4. Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook 6-8 minutes on each side or until fish just begins to flake easily with a fork. Serve salmon with sauce and risotto.