Mushroom Risotto with Baked Lemon Salmon





This is one of my new favorite dishes! I was never much of a sea food fan or a mushroom lover, but for some reason the combination of all these things together just creates a mouth watering meal. Fish is a healthy food to include in your diet and is something that we strive to consume about a half pound of oily fish such as salmon each week. Oily fish like salmon, sardines, and anchovies are a great source of long chain omega-3 fatty acids that help to balance out omega-6 levels in the tissues of the body. It is a good idea to avoid alcohol when consuming fish because mixing alcohol with polyunsaturated fats can cause peroxidization which can result in highly toxic compounds that can damage DNA and cause atherosclerosis. There is a lot of effort that goes into this meal so the directions are a bit lengthy, but just hang in there because the results are worth it!

INGREDIENTS:





Baked Lemon Salmon:

2 salmon fillets

2 lemons

4-6 tbsp butter

1 tsp dried dill

1 tsp dried basil

1 tsp dried parsley

1 tsp garlic

salt and pepper to taste

Mushroom Risotto:

6 c chicken broth

1 1/2 c mushrooms (of your liking, and chopped)

1/4 c green onions or shallots (chopped)

1 1/2 c arborio Rice

1/3 c parmesan

1/2 c white wine

4 tbsp olive oil

4 tbsp butter

METHOD:

Slice one of the lemons. On a two layer sheet of aluminum foil place enough lemon slices to create a bed for the salmon fillets (I used 3 for each fillet). Then put a few chunks of butter on the lemons. Place the salmon fillets on top of the lemons and butter. Use the remaining lemon to cut in half and squeeze the juices on top. Once that is done, using the seasonings above or any others you may enjoy sprinkle on top and then add more butter to finish it off. Seal the aluminum foil very well so none of the juices or butter can leak out as it heats up. Bake for about 35 to 45 min at 375. Meanwhile lets begin on the risotto. This is timed almost perfectly to be done at the same time as the salmon. In a saucepan, heat up chicken broth to keep warm. In a separate pan heat up 2 tbsp of the olive oil and cook the mushrooms until tender. Poor the mushrooms and liquids with it into a dish and set aside. Add the remaining olive oil and stir in green onions. Cook until translucent then add the arborio rice. Stir the rice for about 2 minutes or until completely covered with the oil and has turned to a nice golden color. Add the white wine and continuously stir while it simmers and most of the liquid get absorbed. Once this happens add 1/2 cup of chicken broth until most of the liquid is absorbed. Repeat this process until you have nice tender rice granules. This will take about 20 mins and if you run out of chicken broth then it's okay to use water after that. Once the rice is at preferred tenderness remove from heat and add back in the mushrooms and liquids, parmesan cheese, butter, and salt and pepper to taste. You will then have a very creamy and delicious base to place your salmon on. Place a good heap or two of the risotto onto a plate. Take a salmon fillet and place that on top. Garnish with the sliced lemons and some fresh herbs if desired and well then go ahead and devour it!!



