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.


"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

The refrigerator light goes on...

I love using Meyer lemons for this dish. They're sweeter than regular lemons and the zest is sweeter as well. Either way, this recipe is a great fall meal: warm and satisfying but still light.


Seared Salmon with Lemon Basil Risotto

Servings: 2 | Serving size: about 2 1/2 cups risotto with 4 ounces fish

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

2 tsp olive oil
1 large onion (diced)
1/2 cup arborio rice
3 cups water
1 cup low sodium chicken broth
1 tsp lemon zest
1/4 tsp salt
fresh ground black pepper (to taste)
1 ounce semi soft goat cheese
6 large leaves fresh basil (chiffonade)
2 4 ounce salmon filets
2 green onions (separated green tops from white parts)

Place 1 teaspoon of the olive oil in a medium skillet over medium heat.

Add the onion and cook over medium heat for about 5 minutes until they begin to soften. Add the arborio rice and stir for about 2 minutes.

Add the water, chicken broth, lemon zest, salt and pepper. Reduce the heat to medium-low so that the rice is simmering. Cook for about 20 minutes until the rice is just tender. Add more water 1/4 cup at a time as needed to let the rice cook, but when it is done there should be almost no liquid left.

Add the goat cheese and reduce the heat to medium low. Stir gently so that the goat cheese melts. Reduce the heat to low.

Place a large skillet over high heat and add 1 teaspoon of olive oil. Sear the salmon and cook for about 2 - 3 minutes on each side.

Just before the fish is done, add the basil to the risotto and stir. Divide the risotto between two bowls and top with the salmon.

While the large skillet is still hot, toss in the green onions and toss for about 30 seconds until they begin to wilt. Place the green onions on top of the fish and serve.

Nutrition Facts

Serving size: about 2 1/2 cups risotto with 4 ounces fish


Amount Per Serving

Calories 516 Calories from Fat 163
  % Daily Value
Total Fat 18g 28%
    Saturated Fat 5g 23%
    Monounsaturated Fat 9g
    Trans Fat 0g
Cholesterol 77mg 26%
Sodium 440mg 18%
Total Carbohydrates 53g 18%
    Dietary Fiber 5g 16%
    Sugars 5g
Protein 34g
Vitamin A 14% Vitamin C 23%
Calcium 8% Iron 21%
Vitamin K 62 mcg Potassium 815 mg
Magnesium 58 mg