••••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.
