salmon risotto

Mediterranean Recipe: Fresh Salmon with Creamy Rice

Fresh Salmon with Creamy Rice

salmon risotto

  • 475 Kcal per serving
  • 4 People
  • 30 Minutes


  • 3 Clove of Garlic
  • 1 Medium-sized Onion
  • 1 Medium-sized Green bell pepper, green pepper
  • 3 Tbsp Olive oil
  • 1 and a half Cup Rice
  • 3 Cup Fish broth/stock, low salt
  • 250 g Salmon fillets


  1. Mince the garlic, onion and green pepper and lightly fry over low heat in a pan with the hot oil.
  2. Turn up the heat and sauté the rice. Cover the rice with the fish broth and replace slowly as it is consumed, without letting it dry out. Stir regularly with a wooden spoon.
  3. After about 10 minutes of cooking, add the chopped salmon.
  4. Put the heat on low and cook until no more broth remains. The rice should be creamy but still whole. Sprinkle the chopped parsley and let stand 2 minutes before serving.

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