February 27, 2013

Mediterranean Salmon Risotto with Sea Cuisine

Mediterranean Salmon Risotto

This week we had yet another cold snap. While I did my best to envision warmer temperatures via tropical-inspired fish dishes, I had to face the fact that I wanted something warm and hearty. More like a comforting pasta than a light fish taco. So, I decided to make this easy risotto with Sea Cuisine Mediterranean Salmon. Most people don’t consider risotto an easy weeknight meal but I beg to disagree. With this simple technique you stir the risotto slowly – easily done with a baby on one shoulder – then top it with freshly baked salmon before serving.

One of the ways I saved time making it was by preparing the onions and garlic earlier in the day. This way I just had to warm the stove top and get stirring when it was time for dinner. I highly recommend this if you intend to cook this up on a Friday for Lent. You will save so much time and dinner will be easier for it.

We loved the combination of the creamy rice with the flaky Mediterranean-spiced fish. I never cease to be amazed at how delicate and fresh tasting the Sea Cuisine fish fillets are when heated up straight from the freezer! I usually find frozen fish is tough when reheated, but I can assure you it is not the case with these.

Thankfully, this proved to be just the filling meal to serve at the end of a busy week. It was hearty and healthy and there even was a little leftover for lunch the next day!

More Sea Cuisine Seafood Cook-a-Long Dishes for Lent:

Tortilla Crusted Tilapia Fish Tacos

Coconut Crusted Tilapia with Jasmine Rice & Greens

(This is a sponsored post by Sea Cuisine. Thank you for supporting the sponsors that make The Naptime Chef possible.)


 Mediterranean Salmon Risotto

serves 4


Mediterranean Salmon by Sea Cuisine
tablespoons unsalted butter
1 medium onion, finely chopped
1 ½ cups Arborio rice
½ cup white wine
4 cups chicken stock
½ cup freshly grated Parmesan cheese


1. Preheat the oven to 375 degrees F. Lightly oil a baking dish and add the salmon. Bake for 30 minutes, then remove from the oven.

2. Meanwhile, in a wide saucepan warm the butter over medium heat and add the chopped the onion. Stir it until translucent, about four minutes. Then, add the rice and stir until it is coated with butter. Add the wine and to the pan to deglaze the bottom of the pan. Simmer until the wine is evaporated.

3. Then, add ½ cup of the chicken stock and gently stir it into the rice until it is completely absorbed. Continue adding the chicken stock by the ½ cup until it is all absorbed. About 15 minutes. Then, stir in the Parmesan. Divide rice amongst four bowls and serve topped with the salmon!

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