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Seared Salmon, Risotto with Herbs and Greek Yogurt
2013-09-19
https://www.metro.ca/userfiles/image/recipes/saumon-saisi-risotto-aux-herbes-monte-au-yogourt-grec-7347.jpg
PT20M
PT30M
PT50M
In a medium saucepan, sweat the onion in a bit of olive oil over medium-low heat and add the rice.Deglaze with white wine and top up with hot poultry or vegetable broth.Continue cooking over medium heat and let reduce.When most of the liquid has evaporated, top up again.Repeat this step until you reach your desired doneness (add more broth if necessary).Season halfway through.Remove from heat and let sit for a few minutes.Season the salmon with salt and cook in a non-stick pan in a bit of olive oil, until desired doneness (suggestion: rare).Add the nut of butter and yogurt to the risotto, remove from heat and garnish with fresh herbs.Place the salmon on a bed of risotto and drizzle with a bit of olive oil.
4
Danone
4
5
5
3
1 small onion, finely chopped
sufficient quantity, Greek olive oil
1 1/3 cups (300 mL) arborio rice
1/4 cup (60 mL) white wine
2 cups (500 mL) chicken broth or vegetable broth
1/3 lb (150 g) salmon for a meal-sized serving, 75 g per person as an appetizer
1 nut of salted butter
1/2 cup (125 mL) Oikos plain yogurt
2 or 3 kings of fresh herbs (finely chopped) of your choice: flat parsley, chives, green onions, chervil, dill)
salt and pepper
Seared Salmon, Risotto with Herbs and Greek Yogurt
4
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME
Ingredients
-
1
small onion, finely chopped
-
sufficient quantity, Greek olive oil
-
1 1/3 cups
(300 mL)arborio rice
-
1/4 cup
(60 mL)white wine
-
2 cups
(500 mL)chicken broth or vegetable broth
-
1/3 lb
(150 g)salmon for a meal-sized serving, 75 g per person as an appetizer
-
1
nut of salted butter
-
1/2 cup
(125 mL)Oikos plain yogurt
-
2 or 3 kings of fresh herbs (finely chopped) of your choice: flat parsley, chives, green onions, chervil, dill)
-
salt and pepper
Preparation
In a medium saucepan, sweat the onion in a bit of olive oil over medium-low heat and add the rice.
Deglaze with white wine and top up with hot poultry or vegetable broth.
Continue cooking over medium heat and let reduce.
When most of the liquid has evaporated, top up again.
Repeat this step until you reach your desired doneness (add more broth if necessary).
Season halfway through.
Remove from heat and let sit for a few minutes.
Season the salmon with salt and cook in a non-stick pan in a bit of olive oil, until desired doneness (suggestion: rare).
Add the nut of butter and yogurt to the risotto, remove from heat and garnish with fresh herbs.
Place the salmon on a bed of risotto and drizzle with a bit of olive oil.
Source :
Danone
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
