This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
Growing up in the South, pepper jelly was just a part of life. It's one of those items that is pretty common and there are now so many fine versions (from homemade to many different boutique companies). One of my favorite is a Cranberry Pepper Jelly made by the New England Cranberry Company (not very Southern I suppose). Some pepper jellies can be quite hot and the sweetness of the cranberries makes for a perfect balance (and makes great sauces).
Servings: 2 | Serving size: about 2 cups risotto with 4 ounces salmon
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe can be divisible by 2.
This recipe does make good leftovers but reheat very gently.
|1 tsp||olive oil|
|1 tsp||garam masala|
|1 medium||onion (diced)|
|2 cloves||garlic (minced)|
|1/2 cup||arborio rice|
|1/4 cup||light coconut milk|
|fresh ground black pepper (to taste)|
|2 Tbsp||pepper jelly|
|2 Tbsp||low sodium chicken or vegetable broth|
|spray olive oil|
|2 4 ounce||salmon filets|
Place the olive oil in a medium non-stick skillet over medium-high heat. Add the garam masala and as the pan heats up stir frequently. If the oil and spice begin to bubble too much reduce the heat to medium.
After the spice has cooked for about 2 minutes add the onion and garlic. Cook, stirring occasionally, until the onions are slightly soft.
Add the arborio rice and cook for about 2 minutes. Add the coconut milk, water, salt and pepper. Stir well and reduce the heat until the rice is simmering. Cook for about 12 - 15 minutes until the rice begins to soften.
Place a medium skillet in the oven and pre heat to 375°F.
Mix together the pepper jelly and chicken stock in a small dish.
When the risotto is almost done spray the preheated pan lightly with olive oil. Place the salmon filets in the pan skin side down and return the pan to the oven. Cook for about 5 minutes and turn the filets. Add the pepper jelly sauce to the pan.
While the salmon is finishing add the Parmigiano-Reggiano to the risotto and stir well.
After about 3 - 4 minutes the salmon will be done (8 - 10 minutes total). Place the risotto in a bowl, top with the salmon and then the pepper jelly sauce from the pan. Serve.
Serving size: about 2 cups risotto with 4 ounces salmon
|Calories 540||Calories from Fat 157|
|% Daily Value|
|Total Fat 18g||27%|
|Saturated Fat 6g||30%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 60g||20%|
|Dietary Fiber 3g||11%|
|Vitamin A 7%||Vitamin C 7%|
|Calcium 20%||Iron 18%|
|Vitamin K 3 mcg||Potassium 611 mg|
|Magnesium 56 mg|