Ingredients
SAUCE:1/2 cup mayonnaise1/4 cup sour cream1 tablespoon chopped green onion1 tablespoon lemon juice1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weedRISOTTO:3 to 3-1/2 cups chicken broth2 tablespoons olive oil1 shallot, finely chopped1 cup uncooked arborio rice1 garlic clove, minced2 teaspoons grated lemon zest1/4 teaspoon pepperSALMON:4 salmon fillets (6 ounces each)1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons olive oil
Preparation
In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving.
In a small saucepan, bring broth to a simmer; keep hot. In a large saucepan, heat oil over medium heat. Add shallot; cook and stir until tender, 1-2 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes.
Stir in 1/2 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in lemon zest and pepper.
Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 6-8 minutes on each side. Serve with sauce and risotto.
