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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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a nice twist Ingredients:
2 tablespoons pesto sauce |
2 teaspoons pesto sauce |
1 tablespoon butter |
1 shallot, finely chopped |
1/3 cup dry white wine |
1 1/4 cups fish stock |
1/2 cup uncooked long-grain white rice |
3/4 lb salmon fillet, cubed |
Directions:
1. In a medium bowl, toss salmon fillets in pesto to coat.
2. In a medium saucepan over medium heat, melt butter, and saute shallots until tender. Stir in rice, fish stock, and wine. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
3. Without stirring rice, place salmon in the saucepan. Cover, and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork.
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