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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"I'll love you, dear, I'll love you till China and Africa meet and the river jumps over the mountain and the salmon sing in the street."
-W.H. Auden, Poet

The refrigerator light goes on...

I love using Meyer lemons for this dish. They're sweeter than regular lemons and the zest is sweeter as well. Either way, this recipe is a great fall meal: warm and satisfying but still light.

Salmon

It's clear that eating fish is great for you and one of my favorite is salmon. This is both because I love the flavor and that there are remarkably high levels of Omega 3 fats found in this delicious and versatile fish. I have a lot of folks write in and ask about all the different choices in the market and which is best for their recipes.

When you step up to the fish counter the salmon you find won't necessarily be clearly labeled. You can, however, fairly easily tell a lot about it. Firstly, salmon is divided into two broad categories: Atlantic and Pacific. Salmon 


 

Seared Salmon with Lemon Basil Risotto - Coumadin Safe Version



Servings = 2 | Serving size =about 2 1/2 cups risotto with 4 ounces fish

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

2 tsp olive oil
1 large onion (diced)
1/2 cup arborio rice
3 cups water
1 cup low sodium chicken broth
1 tsp lemon zest
1/4 tsp salt
fresh ground black pepper (to taste)
1 ounce semi soft goat cheese
6 large leaves fresh basil (chiffonade)
2 4 ounce salmon filets

Place 1 teaspoon of the olive oil in a medium skillet over medium heat.

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, chicken broth, 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.

Place a large skillet over high heat and add 1 teaspoon of olive oil. Sear the salmon and cook for about 2 3 minutes on each side.

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.

Nutrition Facts

Serving size = about 2 1/2 cups risotto with 4 ounces fish

Servings =

.

Amount Per Serving

Calories 508 Calories from Fat 163
  % Daily Value
Total Fat 18g 28%
    Saturated Fat 5g 23%
    Monounsaturated Fat 9g  
    Trans Fat 0g  
Cholesterol 77mg 26%
Sodium 436mg 18%
Total Carbohydrates 51g 17%
    Dietary Fiber 3g 13%
    Sugars 5g  
Protein 34g  
Vitamin A 9% Vitamin C 16%
Calcium 6% Iron 19%
Vitamin K 10 mcg Potassium 746 mg
Magnesium 54 mg