We are so excited to welcome our sweet friend Allison to our blog today! Please share some love with her and be sure to visit her blog and give her social media accounts a “like”!
Well hello there! My name is Allison and I am so stoked to be guest posting for Dani and Kevin at The Adventure Bite! I love this beautiful blog and am honored to be writing for it.
I have my own food blog called Just A Dash More, where I primarily make gluten and dairy free foods! Eating this way has become a lifestyle for me, on the account that I am lactose and gluten intolerant and have been for 7 years! I love finding and creating different, healthy ways to make food and baked goods.
I am excited today to share with you this simple, flavorful dinner that is in fact gluten and dairy free. It is Pesto Lime Salmon and White Wine Risotto
This is the type of dinner that you can make in basically 30 min and it does not require a lot of work or ingredients! It is loaded with protein, omega 3’s, healthy grains, and more. Your family will love it and it even makes great leftovers. You can also add your own personal touch to the recipe because you get to choose your favorite type of wine and pesto.
- Juice of 2 limes , 6-8 tablespoons
- 4 tablespoons pesto
- 4 salmon fillets (about 1 lb 4 ounces total)
- 2 tablespoons vegetable oil (for baking pan)
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- ½ cup finely chopped white onion
- Approx. 3 cups chicken broth
- 1 cup uncooked white rice
- ½ cup dry white wine ( I used a Pinot Grigio)
- Defrost your favorite type of salmon. I used Alaska Keta Salmon Wild Caught.
- Preheat oven to 425 degrees F.
- Spread your favorite pesto or homemade pesto on top of the salmon.
- Squeeze fresh lime juice on top.
- Generously oil a glass baking pan and set salmon in the oil. Squeeze a little lime juice in the pan, you want it to keep its moisture.
- Cover with aluminum foil and bake on the middle rack for 20-25 min or until salmon flakes with a fork.
- To begin, heat unsalted butter and vegetable oil in a heavy bottomed saucepan over medium heat.
- Add onion. Cook until the onion is somewhat translucent
- Add 1 cup of uncooked rice and stir briskly, coating the rice grains with the hot butter and oil.
- Add white wine to the rice and stir until it is fully absorbed.
- Add a small (6 oz) ladle’s worth of hot or warm chicken broth to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. It's important to stir constantly, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
- Continue adding broth and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency.
- Continue this process until the rice is fully cooked.
- Total time will be about 20 to 30 minutes. The risotto is done when the grains are tender but still firm to the bite, without being crunchy. A cup of uncooked rice should absorb roughly 2-3 cups of stock.