Salmon Risotto

This dish is rich in the Omega-3 oils our body needs, and the yams add nutrients, color and flavor to this delicious, easy and good-looking dish.

Wild salmon is healthier, but my kids don't like it because it tastes "too fishy." Try it, and see what you prefer.

Salmon Ingredients

1 cup grapefruit juice
4 pieces of salmon
Salt and freshly ground pepper to taste
Lemon wedges

Risotto Ingredients

2 tbsp olive oil
1 spanish onion diced
2 cloves of garlic, minced
1 cup (200 g) Arborio rice
4 cups (1L) vegetable stock
2 tbsp white wine vinegar
2 tbsp fresh dill
1 tbsp fresh thyme
½ tsp sea salt
3 cups (600 g) bite-size pieces of peeled yams

Method

Step 1: Marinade the salmon in the grapefruit juice for at least 30 minutes

Step 2: In the meantime, prepare all the ingredients.

Step 3: In a wok or medium pan, heat oil over medium heat.

Add the onion and garlic and cook for 2 or 3 minutesAdd the Arborio rice. Cook, stirring often for another 2 or 3 minutes.

Stir in 2 cups (500 mls) of the vegetable stock and the wine vinegar. Bring to a boil.

Cover and reduce heat to medium-low and cook for another 5 minutes. Stir in yams. Simmer for 20 minutes. The yams should be tender but slightly firm. Stir in the remaining vegetable broth.

Step 4: In the meantime, grill your salmon. Grilling time depends on the thickness of the salmon and the heat at which you are grilling. It needs your close attention so that you don’t overcook it because it will become dry and flaky if you do. It usually takes about 5 minutes, more or less.

Step 5: Check your rice. It should be moist and creamy. If it isn’t, then you should add some vegetable broth. Add the fresh herbs a few minutes before you are done cooking the rice.

Step 6: Serve and enjoy. Add lemon wedges to squirt on the salmon.

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