Special Diet Information

Coumadin® (Warfarin)
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.

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


"...saffron, the most aristocratic spice..."
-John Humphries, Author, Importer

The refrigerator light goes on...

You can eat leftover salmon as long as it is cooked carefully. By cooking the salmon gently at the end of the recipe it won't be overcooked when the leftovers are reheated. Cook the leftover risotto very gently by heating on medium heat in the microwave for 90 seconds. Stir gently and heat for another 90 to 120 seconds until hot.



Saffron Salmon Risotto

Servings: 2 | Serving size: 2 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied and will keep well for about 48 hours in the fridge. Reheat gently.


  • 1 cup water
  • 1 ounce sun-dried tomatoes
  • 1 tsp olive oil
  • 2 cloves garlic (minced)
  • 1 large shallot (diced)
  • 1 large leek (cleaned & thinly sliced)
  • 1/2 cup arborio rice
  • 4 cups water
  • 1/4 tsp salt
  • 1/8 tsp fresh ground black pepper
  • 10 threads saffron
  • 1 ounce Parmigiano-Reggiano (grated)
  • 8 ounces salmon filet (skinned & cut into thin strips)

Heat the water in a small sauce pan. When the water is boiling add the sun-dried tomatoes and reduce the heat to a simmer. Let the tomatoes simmer for about ten minutes until soft. About half the liquid will remain. Remove and let stand. When cool puree the tomatoes and liquid in a mini chopper or blender.

Heat the olive oil in a large sauce pan over medium heat. Add the garlic and the green tops of the sliced leek. Cook over medium-low heat until the leeks begin to wilt. Add the shallot and the remaining leek.

Stir occasionally and after about 5 minutes add the rice. Stir for about one minute.

Add more water to the rice as it cooks and evaporates. Stir occasionally. Add the salt, pepper and saffron. Continue to cook, stirring continuously and adding water gradually.

Taste the rice frequently checking for doneness. For this recipe there should be more liquid and when the rice is stirred there should be about an extra cup of liquid. When the rice is done add the salmon strips to the risotto and stir gently for about 3 minutes until the fish is cooked. Add the grated Parmigiano-Reggiano and stir until melted and serve.

Nutrition Facts

Serving size: 2 cups

Servings: 2

Amount Per Serving

Calories 560 Calories from Fat 207
  % Daily Value
Total Fat 23g 30%
    Saturated Fat 6g 30%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 75mg 25%
Sodium 640mg 28%
Total Carbohydrates 56g 20%
    Dietary Fiber 4g 15%
    Sugars 9g
Protein 36g
Vitamin A 16% Vitamin C 20%
Calcium 14% Iron 17%
Vitamin K 30mcg Potassium 1100 mg