Crispy Pan-Seared Salmon with Creamy Lemon Rice
INGREDIENTS
•
2 tablespoons olive oil
•
2 medium leeks (white and light green parts only), washed well and diced (2 cups)
•
1 large yellow onion, diced (1 1/2cups)
•
Coarse kosher salt and freshly cracked black pepper
•
2 large cloves garlic, minced or grated
•
1 1/2 cups Arborio or Carnaroli rice
•
1/2 cup dry white wine
•
1/4 cup fresh lemon juice (from about 1 large lemon)
•
2 teaspoons lemon zest, finely grated (from about 1 large lemon)
•
4 cups low-sodium chicken broth or water
•
3 tablespoons mascarpone or cream cheese
•
1/2 cup grated Parmesan or Pecorino
•
1/2 cup fresh flat-leaf parsley, chopped
•
2 tablespoons neutral oil (like canola or grapeseed)
•
4 (6-ounce) salmon fillets
•
Coarse kosher salt and freshly cracked black pepper, to taste
ADVERTISEMENT