Red Cabbage Risotto with Salmon

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Main Dish
Red Cabbage Risotto with Salmon

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Recipe Data

4
Servings
10min
Prep
1hr
Total

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    Description

    Use fresh herbs to make a fresh and lemony vinaigrette for your baked salmon and pair with a pink red cabbage risotto.

    Click to watch Chef Edi make his Red Cabbage Risotto with Salmon recipe.

    For more recipes from Chef Edi, visit HSTV.com.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    2 qt.Swanson vegetable broth
    1 tbsp.fresh mint, chopped
    1 tbsp.fresh rosemary, chopped
    1 tsp.lemon zest, divided
    1lemon, juiced
    6 tbsp.Gustare Vita olive oil, divided
    Hy-Vee salt
    Hy-Vee ground black pepper
    4(4-to-5-oz. each) salmon fillets
    5 tbsp.Hy-Vee unsalted butter, divided
    3shallots, thinly sliced
    2 tsp.fresh thyme, finely chopped
    3 c.red cabbage, finely sliced
    2 c.Arborio rice, dry
    ½ c.dry white wine
    ½ c.Parmesan cheese, finely grated
    Additional fresh herbs, for garnish

    Things To Grab

    • Large rimmed baking sheet
    • Aluminum foil
    • Large saucepan
    • Whisk
    • Small bowl
    • Meat thermometer
    • Large skillet

    Directions

    1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil; set aside. Add vegetable broth to a large saucepan over low heat.

    2. To make vinaigrette, whisk together mint, rosemary, 1/2 teaspoon lemon zest, lemon juice, and 3 tablespoons olive oil in a small bowl. Season with salt and pepper; set aside.

    3. Drizzle 1 tablespoon olive oil on prepared baking sheet; add salmon to baking sheet. Season salmon with salt, pepper, and remaining 1/2 teaspoon lemon zest. Drizzle salmon fillets with an additional 1 tablespoon of olive oil. Bake for 20 minutes or until fish easily flakes with a fork (145 degrees). Remove salmon from oven and top with vinaigrette; set aside and keep warm.

    4. Meanwhile, add 1 tablespoon olive oil and 1 tablespoon butter to a large skillet over medium-high heat. Add shallots and thyme. Cook 3 to 5 minutes or until shallots have softened. Stir in cabbage and season with salt. Cook, stirring occasionally for 10 minutes or until softened.

    5. Add dry Arborio rice to cabbage mixture. Cook 3 to 4 minutes or until rice is lightly toasted. Stir in white wine cook 1 to 2 minutes.

    6. Reduce heat to medium-low. Stir in broth, 1/2 cup at a time, letting broth absorb in to rice before adding more broth. Continue adding 1/2 cup of broth at a time until rice is al dente, about 12 to 15 minutes. Stir in Parmesan cheese, and remaining 4 tablespoons butter; remove from heat.

    7. Serve risotto with cooked salmon. If desired, garnish with fresh herbs.

    Nutrition facts

    Servings

    940 Calories per serving

    Amounts Per Serving

    • Total Fat: 54g
    • Cholesterol: 110mg
    • Sodium: 2150mg
    • Total Carbohydrates: 77g
    • Protein: 34g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 10%
    0%
    Vitamin D 70%
    0%
    Potassium 15%

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