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Italian Salmon

Italian Salmon

with Dill and Leek Risotto
4.5(358)
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Calories
: 
650 kcal
Protein
: 
38g protein
Preparation Time
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Fish
  • Seafood/Fruit de Mer
  • Milk
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

283 g

Jumbo Salmon Fillet

(Contains: Fish, Seafood/Fruit de Mer)

¾ cup

Arborio Rice

50 g

Shallot

56 g

Leek, sliced

6 g

Garlic

1 unit

Vegetable Broth Concentrate

7 g

Dill

¼ cup

Parmesan Cheese

(Contains: Milk)

1 tbsp

Italian Seasoning

(Contains: Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains: Milk)

¼ tsp

Salt*

¼ tsp

Pepper*

2 tsp

Oil*

Calories650 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate45 g
Sugar5 g
Dietary Fiber2 g
Protein38 g
Cholesterol45 mg
Sodium670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

MAKE BROTH
1

Before starting, preheat your broiler to high and wash and dry all produce. Combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates in a medium pot. Bring to a gentle boil over medium heat. Meanwhile, peel, then mince garlic. Roughly chop the dill. Peel, then mince shallot. Once boiling, remove pot from heat. Cover to keep warm.

START RISOTTO
2

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4ppl), then shallots and leeks. Cook, stirring occasionally, until softened, 2-3 min. Add the rice and garlic. Stir together until the garlic is fragrant, 1-2 min.

COOK RISOTTO
3

Add 1 cup of broth (use the same amount for 4ppl) to the pan with the rice. Stir until broth has been absorbed by the rice. Continue adding broth, 1 cup at a time, stirring regularly until liquid is absorbed, texture is creamy and rice is tender, 28-30 min.

BROIL SALMON
4

While risotto cooks, pat the salmon dry with paper towels. Season with salt and pepper. Sprinkle over Italian seasoning. Turn to coat both sides. Arrange salmon on a foil-lined baking sheet. Drizzle 1 tsp oil over each fillet. Broil in middle of oven, until cooked through, 6-7 min.

FINISH RISOTTO
5

When all the broth has been absorbed and rice is tender, add the dill, half the Parmesan and 1 tbsp butter (dbl for 4 ppl) to the risotto. Stir to combine. Season with salt and pepper.

FINISH AND SERVE
6

Divide the risotto between bowls. Top with the salmon. Sprinkle over the remaining Parmesan.

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