Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT 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 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...

This is a rich, lush dish that hits all the right notes – sweetness from the tomato and leek, umami notes from both as well along with the parmesan and the great shrimp and saffron.

This makes pretty good leftovers. It is always a bit challenging with fish because you can overcook it. One trick is to make sure that you cook the salmon the first time just enough to be done.

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.

Saffron Salmon Risotto


  • 1 cup water
  • 1 ounce sun-dried tomatoes (dry, not packed in oil)
  • 1 tsp olive oil
  • 2 cloves garlic (minced)
  • 1 large shallot (finely diced)
  • 1 large leek (sliced thinly; keep white and green parts separate)
  • 1/2 cup arborio rice
  • 4 cups water
  • 1/8 tsp salt
  • 1/8 tsp fresh ground black pepper
  • 10 threads saffron (about 1/8 tsp)
  • 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 boils add the sun-dried tomatoes and turn off the heat.

When the tomatoes are cool puree in an immersion blender or blender with half of the remaining liquid.

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 white part of the leek.

Stir occasionally and after about 3 minutes add the rice.

Stir for about one minute.

Add the liquid from the tomatoes and the water to the pan and stir.

Add the water, salt, pepper and saffron to the rice as it cooks and evaporates. Stir occasionally.

Cook adding water gradually as needed. Stir frequently.

Taste the rice frequently checking for doneness.

When the rice is slightly firm but not grainy add the salmon to the risotto and stir gently for about 4 minutes and serve.

Add the grated Parmigiano-Reggiano and stir until melted.


Nutrition Facts

Serving size: 2 cups

Servings: 2

Amount Per Serving

Calories 577

Calories from Fat 189

  % Daily Value
Total Fat 21g 27%
    Saturated Fat 6g 29%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 73mg 24%
Sodium 434mg 19%
Total Carbohydrates 60g 22%
    Dietary Fiber 6g 15%
    Sugars 15g
Protein 35g
Vitamin A 27% Vitamin C 38%
Calcium 26% Iron 29%
Vitamin K 89mcg Potassium 1378mg