Poached Salmon with Spring Arborio Rice Pilaf {How to cook Arborio as a table rice instead of Risotto}

Spending time in the kitchen when it is so gorgeous outside is practically the last thing I want to do. We eat salmon at least once or twice a month along with other healthy fish since it is so simple to prepare. Poaching the salmon is one of my favorite ways to prepare it because it is pretty much fool proof and turns out perfect every time. A dash of salt and pepper and your favorite herbs sprinkled on top is all you need for a quick and light supper.

The boys have soccer practice on the days that Mona doesn't have Tae Kwon Do which means we are at some event just about every night of the week except Friday, Yay for Pizza Friday! Luckily it is so gorgeous in the evenings here in Phoenix and sitting outside in the cool breeze for an hour or so is a nice way to end the day.

Typically, my husband will take the boys to soccer while I prepare dinner but I end up finding myself pulled away from the kitchen to the back patio where I sit with a glass of wine listing to the waterfall in the pool and sipping on a crisp glass of Chardonnay. I'm not ashamed.

Dinner still gets made but it has to be something quick and fuss free.


I know what your thinking, "But, what a second. How is Risotto fuss free?"


You're right, it's not as simple as cooking a pot of wild or brown rice but this version is a bit quicker and pretty fool proof and ends up a much more satisfying accompaniment to the lightly poached salmon than a dryer rice would be. Chop up your favorite Spring veggies, I used asparagus, zucchini, mushrooms and leeks and sauté them before adding the Arborio rice and stock.

TIME 30 MINUTES SERVES 4



Ingredients



4, 6 ounce pieces of center cut Alaskan salmon fillets about 1"- 1 1/2" thick

a few dashes each of thyme, marjoram, oregano, rosemary, salt and Pink Himalayan salt

1/2 tablespoon real butter

1 bunch of fresh, Spring asparagus, trimmed

1/4 cup broth or water

1/4 cup dry, white wine (or more broth)



In a large, deep pan over medium-high heat add broth, wine and butter. Season the salmon with herbs. Place the trimmed asparagus evenly over the bottom of the pan. Top with the salmon fillets. Cover with a tight fitting lid and let poach for 8-10 minutes (depending on the thickness of your fish).

When your salmon is a light pink color and flakes easily with a fork, it is done. Do not over cook.








Basic Risotto Recipe:

• 1 cup Arborio Rice

• 1/2 tablespoon Olive Oil

• 1 tablespoon real butter

• 1 leek, white and light green parts chopped

• ¼ cup Parmesan cheese, grated

• 4-5 cups hot stock (or water)

• ½ cup dry, white wine (optional)

To cook Arborio as a table rice
Heat olive oil in a heavy non-stick 2-quart pot. Saute chopped leek and other diced veggies in butter until translucent, 4-5 minutes. Transfer veggies from pot to a bowl, cover and set aside.
Add oil to the pot and melt, add rice and stir until grains are coated. Add wine and stir constantly on medium heat until wine is absorbed. Add stock or water, stirring to combine. Bring to a boil and cover with a tight fitting lid. Reduce heat to low and simmer for 20 minutes.
Remove from heat with the lid ON and let the rice steam for another 10 minutes. Remove lid, stir in cheese and veggies while fluffing the rice with a fork and serve immediately.

Thank you for stopping by Simply Healthy Family. I love to hear from readers and appreciate any comments, ideas or questions.